close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)

RecipeLion.com

Menu

Free Offer
11 Copycat Recipes for Baking Ingredients: Recipes for Homemade Bisquick & More

Make homemade versions of your favorite brand ingredients with this FREE e-book!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Walnut Catsup

Ingredients
  • 100 walnuts
  • 7 ounces shallots
  • 1 head garlic
  • 1/2 pound salt
  • 2 quarts vinegar
  • 2 ounces anchovies
  • 2 ounces pepper
  • 1/4 ounce mace
  • 1/2 ounce cloves
Instructions

Beat in a large mortar a hundred green walnuts until they are thoroughly broken; then put them into a jar with six ounces of shallots cut into pieces, a head of garlic, two quarts of vinegar and the half pound of salt; let them stand for a fortnight, stirring them twice a day. Strain off the liquor, put into a stew pan with the anchovies, whole pepper, half an ounce of cloves and a quarter ounce of mace; boil it half an hour, skimming it well. Strain it off, and, when cold, pour it clear from any sediment into small bottles, cork it down closely and store it in a dry place. The sediment can be used for flavoring sauces.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Ratings & Comments (0)

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS
close

Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo