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WALNUT CATSUP

WALNUT CATSUP image

Bruise to a mass one hundred and twenty green walnuts, gathered when a pin could pierce one; put to it three quarters of a pound of salt and a quart of good vinegar; stir them every day for a fortnight, then strain and squeeze the liquor from them through a cloth, and set it aside, put to the husks half a pint of vinegar, and let it stand all night, then strain and squeeze them as before; put the liquor from them to that which was put aside, add to it one ounce and a quarter of whole pepper, forty cloves, half an ounce of nutmeg sliced, and half an ounce of ginger, and boil it for half an hour closely covered, then strain it; when cold, bottle it for use. Secure the bottles with new corks, and dip them in melted rosin.

OCR Text

Bruise to a mass one hundred and twenty green walnuts, gathered when a pin could pierce one; put to it three quarters of a pound of salt and a quart of good vinegar; stir them every day for a fortnight, then strain and squeeze the liquor from them through a cloth, and set it aside, put to the husks half a pint of vinegar, and let it stand all night, then strain and squeeze them as before; put the liquor from them to that which was put aside, add to it one ounce and a quarter of whole pepper, forty cloves, half an ounce of nutmeg sliced, and half an ounce of ginger, and boil it for half an hour closely covered, then strain it; when cold, bottle it for use. Secure the bottles with new corks, and dip them in melted rosin.

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Subjects
Pickles/Relishes