See also listings on page 2 of cold sauce under KETCHUP
The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
Put the walnuts in salt for a week.
Crush in a mortar and cover with hot vinegar and let stand a week.
Strain through a colander and allow for each quart:
1/2 ounce black pepper,
1 ounce ginger,
1/2 ounce cloves,
1 teaspoon celery seed tied in a bag,
1 teaspoon allspice,
1 pinch cayenne pepper and boil for 2 hours.
Bottle white hot.
The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'