Other Recipes from PICKLES.Butter Scotch. Mrs. Edward E. Powers.
For Six Hundred Pickles. Mrs. M. E. Wright.
Cucumber Pickles. Mrs. H. T. Van Fleet.
Chow-chow. Mrs. Alice Kraner.
Chow-chow. Mrs. C. C. Stoltz.
Pickled Onions. Mrs. Dr. Fisher.
Pickled Peaches. Mrs. Dr. Fisher.
Mango Pickles. Mrs. W. H. Eckhart.
Mixed Pickles. Maud Stoltz.
Tomato Chow-chow. Mrs. A. H. Kling.
Spanish Pickle. Mrs. W. H. Eckhart.
Celery, Or French Pickle. Mrs. F. E. Blake.
Green Tomato Pickle. Mrs. F. R. Saiter.
Cucumber Pickles. Kittie M. Smith.
Chopped Pickle. Mrs. S. A. Powers.
Currant Catsup. Mrs. E.
Flint Pickles. Mrs. Laura Martin Everett.
Tomato Catsup. Mrs. G. Livingston.
Tomato Catsup. Mrs. Alice Kraner.
Cold Catsup. Mrs. F. E. Blake.
Common Catsup. Mrs. F. E. Blake.
Gooseberry Catsup. Evelyn Gailey.
Spiced Grapes. Mrs. G. A. Livingston.
Pickled Pears. Mrs. F. E. Blake.
Rosa's Sweet Pickle.
Walnut Ketchup(Pickles.) - (The Lady's Own Cookery Book)
To three pints of the best white wine vinegar put nine Seville oranges
peeled, and let them remain four months. Pound or bruise two hundred
walnuts, just before they are fit for pickling; squeeze out two quarts
of juice, and put it to the vinegar. Tie a quarter of a pound of mace,
the same of cloves, and a quarter of a pound of shalot, in a muslin rag
or bag; put this into the liquor; in about three weeks boil it gently
till reduced one half, and when quite cold bottle it.
Walnut Ketchup No 1Take walnuts when they are fit to pickle, beat them in a mortar, press
out the juice through a piece of cloth, let it stand one night, then
pour the liquor from the sediment, and to every pint put one pound of
anchovies; let them boil together till the anchovies are dissolved; then
skim, and to every pint of liquor add an eighth of an ounce of mace, the
same of cloves and Jamaica pepper, half a pint of common vinegar, half a
pound of shalots, with a few heads of garlic, and a little cayenne. Boil
all together till the shalots are tender, and when cold bottle up for
A spoonful of this ketchup put into good melted butter makes an
excellent fish-sauce; it is equally fine in gravy for ducks or
Walnut Ketchup No 2Take half a bushel of green walnuts, before the shell is formed, and
grind them in a crab-mill, or beat them in a marble mortar. Squeeze out
the juice, through a coarse cloth, wringing the cloth well to get out
all the juice, and to every gallon put a quart of wine, a quarter of a
pound of anchovies, the same quantity of bay salt, one ounce of
allspice, half an ounce of cloves, two ounces of long pepper, half an
ounce of mace, a little ginger, and horseradish, cut in slices. Boil all
together till reduced to half the quantity; pour it into a pan, when
cold, and bottle it. Cork it tight, and it will be fit for use in three
If you have any pickle left in the jar after the walnuts are used, put
to every gallon two heads of garlic, a quart of red wine, and of cloves,
mace, long, black, and Jamaica pepper, one ounce each; boil them all
together till reduced to half the quantity; pour the liquor into a pan;
bottle it the next day for use, and cork it tight.
Walnut Ketchup No 3Pound one hundred walnuts very fine, put them in a glazed pan with a
quart of vinegar; stir them daily for ten days; squeeze them very dry
through a coarse cloth. Boil the liquor, and skim it as long as any
thing will rise; then add spice, ginger, anchovies instead of salt, and
boil it up for use.
Walnut Ketchup No 4Take one hundred walnuts, picked in dry weather, and bruise them well in
a mortar. Squeeze out the juice; add a large handful of salt; boil and
skim it well; then put into the juice an equal quantity of white wine
vinegar, or the vinegar in which pickled walnuts have been steeped, a
little red wine, anchovies unwashed, four or five cloves of garlic, as
many blades of mace, two dozen cloves, and a little whole pepper. Boil
it six or seven minutes, and when cold bottle it. If higher spiced the
Walnut Ketchup No 5Pound your walnuts; strew some salt upon them, and let them stand a day
or two; strain them; to every pint of juice put half a pound of
anchovies, and boil them in it till they are dissolved. Then strain the
liquor, and to every pint add two drachms of mace, the same quantity of
cloves, some black pepper, one ounce of dried shalots, and a little
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