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Walnotenketchup/walnut catsup
1 ga Vinegar

100 Walnuts; pounded

2 tb Salt

1 Handful horseradish

1 c Mustard-seed; bruised

1 pt Eschalots; cut fine

1/2 pt Garlic

1/4 lb Allspice

1/4 lb Black pepper

1 tb Ginger
  • Omschrijving recept: Sausjes
  • Bron: Marius Johnston

Bereiding

To one gallon vinegar: Add 100 walnuts pounded, 2 tablespoonfuls salt, A handful horseradish, 1 cup mustard-seed, bruised, 1 pint eschalots, cut fine, 1/2 pint garlic, 1/4 pound allspice, 1/4 pound black pepper, A tablespoonful ginger.

If you like, you can add cloves, mace, sliced ginger, and sliced nutmeg.

Put all these in a jug, cork tightly, shake well and set out in the sun for five or six days, remembering to shake it well each day. Then boil it for fifteen minutes, and when nearly cool, strain, bottle, and seal the

bottles."