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RECIPESSauces, Salsas, etc.Cold Sauces pg 1 >  Catsup, Walnut Catsup (1841)


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See also listings on page 2 of cold sauce under KETCHUP


The Good Housekeeper By Sarah Josepha Hale (1841)

Thoroughly bruise one hundred and twenty young walnuts; put to them three quarters of a pound of fine salt and a quart of vinegar; stir them every day for a fortnight; then strain; squeeze the liquor from them through a cloth; add to this one ounce of whole black pepper, forty cloves, half an ounce of nutmeg bruised, half an ounce of ginger, and a few blades of mace.

Boil the whole for half an hour; strain and bottle it for use.


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