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Walnut Ketchup I

Walnut Ketchup I is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic ketchup-style sauce or condiment made from unripe walnuts, port wine, vinegar, anchovies and spices. The full recipe is presented here and I hope you enjoy this classic British version of: Walnut Ketchup I.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Additional Time:

(+8 days marinating)

Makes:

4 bottles

Rating:

Tags : Sauce RecipesSpice RecipesBritish Recipes

This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.

For this recipe, the walnuts need to be quite young. They should be purchased or cut from the tree when still green, at the stage you can still run a pin through them (about early July).

Original Recipe

535. INGREDIENTS — 100 walnuts, 1 handful of salt, 1 quart of vinegar, 1/4 oz. of mace, 1/4 oz. of nutmeg, 1/4 oz. of cloves, 1/4 oz. of ginger, 1/4 oz. of whole black pepper, a small piece of horseradish, 20 shalots, 1/4 lb. of anchovies, 1 pint of port wine.

Mode.—Procure the walnuts at the time you can run a pin through them, slightly bruise, and put them into a jar with the salt and vinegar, let them stand 8 days, stirring every day; then drain the liquor from them, and boil it, with the above ingredients, for about 1/2 hour. It may be strained or not, as preferred, and, if required, a little more vinegar or wine can be added, according to taste. When bottled well, seal the corks.

Time.—1/2 hour.

Seasonable.—Make this from the beginning to the middle of July, when walnuts are in perfection for pickling purposes.

Modern Redaction

Ingredients:

1.2l vinegar
600ml port wine
100 walnuts
20 shallots, chopped
110g anchovy fillets
1 1/2 tsp ground mace
1 1/2 tsp freshly-grated nutmeg
1 1/2 tsp ground cloves
1 1/2 tsp ground ginger
2 tsp whole black peppercorns
80g salt
1 small piece of horseradish

Method:

Slightly bruise the walnuts in a mortar then place in a jar with the salt an vinegar. Allow to stand for 8 days, stirring every day.

After this time drain the liquid from the jar, place in a pan and mix in all the remaining ingredients. Bring to a boil and cook for 30 minutes. Strain the resultant liquid then pour into sterilized bottles. Secure with air-tight caps then set aside to mature in a cool cupboard for at least 4 weeks before using.

Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here