Walnut Ketchup II is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic ketchup-style sauce or condiment made from walnut shells shallots, spices and garlic. The full recipe is presented here and I hope you enjoy this classic British version of: Walnut Ketchup II.
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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.
Original Recipe
WALNUT KETCHUP
II.
536. INGREDIENTS.—1/2 sieve of walnut-shells, 2 quarts of water, salt, 1/2 lb. of shalots, 1 oz. of cloves, 1 oz. of mace, 1 oz. of whole pepper, 1 oz. of garlic.
Mode.—Put the walnut-shells into a pan, with the water, and a large quantity of salt; let them stand for 10 days, then break the shells up in the water, and let it drain through a sieve, putting a heavy weight on the top to express the juice; place it on the fire, and remove all scum that may arise. Now boil the liquor with the shalots, cloves, mace, pepper, and garlic, and let all simmer till the shalots sink; then put the liquor into a pan, and, when cold, bottle, and cork closely. It should stand 6 months before using: should it ferment during that time, it must be again boiled and skimmed.
Time.—About 3/4 hour.
Seasonable in September, when the walnut-shells are obtainable.
Modern Redaction
Ingredients:
1/2 colander full of walnut shells
2l water
225g shallots
30g cloves
30g mace
30g whole black peppercorns
30g garlic
Method:
Combine the walnut shells in a non-reactive bowl with the water and 200g salt. Stir to dissolve the salt then cover and set aside to stand for 10 days. After this time break the shells up in the water then drain through a fine-meshed juice, placing a plate and a heavy weight on top to extract as much juice as possible.
Pour the juice into a pan and heat gently, removing any scum, as it rises. Add the shallots, cloves, mace, black peppercorns and garlic and bring to a boil. Reduce to a simmer and continue cooking until the shallots sink to the bottom of the pan.
Take off the heat and set aside to cool. Pour into clean and sterile bottles and stopper securely. Set aside in a cool, dry place to mature for at least 6 months before use.
