Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

WALNUT CATSUP.

Take 28 lbs. of unripe walnuts when quite tender, reduce them to a pulp in a marble mortar; add to the mass two gallons of vinegar; let it stand three or four days; to each gallon of liquor, put a quarter of a pound of minced eshallots, half an ounce of bruised cloves, the same of mace and black pepper, one tea-spoonful of Cayenne pepper, and a quarter of a pound of salt: give it a boil up, and strain it through a flannel.

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