Walnut Catsup

Ingredients

• 1 gallon Green walnuts
• 1 pound Anchovies
• 1 pound Salt
• 4 ounces Cayenne pepper
• 2 ounces Black pepper
• 1 ounce Ginger
• 1 ounce Cloves
• 1 ounce Mace
• 1 root Horseradish root

Instructions

1. 1Take green walnuts before the shell is formed (usually in early August). Grind or pound them in a mortar.
2. 2Squeeze the juice from the ground walnuts through a coarse cloth.
3. 3To every gallon of walnut juice, add 1 pound of anchovies, 1 pound of salt, 4 ounces of cayenne pepper, 2 ounces of black pepper, 1 ounce each of ginger, cloves, and mace, and the root of one horseradish.
4. 4Boil all the ingredients together until the mixture is reduced to half its original quantity.
5. 5Pour off the mixture and let it cool completely. Bottle it tightly and store. Use within 3 months.