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Simple Walnut Catsup Cooking Recipe

Below is the quick and easy cooking recipe for Walnut Catsup.

Procure the walnuts by the last of June—keep them in salt and water for a week, then bruise them, and turn boiling vinegar on them. Let them remain covered with vinegar for several days, stirring them up each day—then boil them a quarter of an hour with a little more vinegar, strain it through a thick cloth, so that none of the coarse particles of the walnuts will go through—season the vinegar highly with cloves, allspice, pepper and salt. Boil the whole a few minutes, then bottle and cork it tight. Keep it in a cool place.

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