Recipe Manuscript

To Make Catchup Of Wallnuts

Name: To Make Catchup Of Wallnuts
Prep time: PTPT40M
Cook time: PTPT30M
Yield: 20
Cuisine: European
Ingredients: 100 young green walnuts (approx. 1.2–1.5 kg, or substitute 500 g shop-bought black walnuts if green ones are unavailable); 7 g whole mace or 2 tsp ground mace; 7 g whole cloves or 2 tsp ground cloves; 45 g coarse sea salt (3 tbsp); 250–300 ml cider vinegar or white wine vinegar (or enough to taste for sharpness)

1720

From the treasured pages of Cookbook of 1720 approximately

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Other

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Catchup Of Wallnuts

"Mrs Richmond. Take a hundred of Wallnuts as midsumrt, beat them in a stone mortat & squeese them thro a flanell bag, put to it a quarter of an ounce of mace, as much cloves, three spoonfulls of salt, as much vinegar as will make it sharp, boyl it very well, when its the color of claret it is Enuff & then scum it very well, the seasoning must be beat, bottle it when cold & it will keep seven years & is the best in fish saucer."

Note on the Original Text

The original text is typical of early 18th-century manuscript recipes—information is compressed, instructions are conversational and tailored for cooks familiar with kitchen routines. Spelling is highly phonetic ('mortat' for mortar, 'flanell' for flannel) and punctuation is minimal. Precise quantities and timings are rare; ingredients are added 'to taste' or 'as much as will make it sharp', assuming a practical, experienced hand in the kitchen. Such vernacular cookery was passed down through families or households, written in a brisk, no-nonsense style that expects the reader to fill in gaps with their own knowledge.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 approximately - Click to view recipe in book

Title

Cookbook of 1720 approximately (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

A delightful window into early 18th-century kitchens, this historical culinary tome brims with recipes, culinary wisdom, and the flavors of a bygone era—offering food enthusiasts a taste of both tradition and intrigue.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe, dating from circa 1720, is an early example of English 'catchup' or 'ketchup', centuries before the tomato-based versions we know today. Sauces made from nuts, mushrooms, or anchovies were fixtures of 18th-century British cookery, developed both for flavor and preservation. The method reflects a time when summer's green walnuts were harnessed for their sharpness, creating a deeply savory, long-lasting sauce. Ketchups like this walnut one were essential kitchen staples, used to enliven fish and meat dishes, and reflected a taste for intense, umami-rich flavors.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

A heavy stone mortar and pestle was used to crush and mash the green walnuts, extracting every bit of their liquid. Muslin or flannel cloth served as a filter and press to squeeze out the deep green juice. Boiling was done over a wood or coal-fired hearth in metal or earthenware pans. Careful skimming and storage in clean glass bottles ensured the ketchup would keep for years without spoiling.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

40 mins

Cook Time

30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

100 young green walnuts (approx. 2.5–3.3 lbs, or substitute 1.1 lbs shop-bought black walnuts if green ones are unavailable)
1/4 oz whole mace or 2 tsp ground mace
1/4 oz whole cloves or 2 tsp ground cloves
1.5 oz coarse sea salt (3 tbsp)
1 to 1 1/4 cups cider vinegar or white wine vinegar (or enough to taste for sharpness)

Instructions

Gather about 100 young green walnuts (picked around midsummer, when still tender and before the shells harden).
Using a sturdy mortar and pestle or a food processor, crush the walnuts thoroughly until you have a coarse paste.
Transfer the walnut mass to a clean muslin or cheesecloth bag and squeeze to extract as much juice as possible into a bowl.
Measure out the juice and add 1/4 ounce of mace (whole or ground), 1/4 ounce of cloves (whole or ground), and about 3 tablespoons (1.5 ounces) of coarse sea salt.
Stir in 1 to 1 1/4 cups of a sharp vinegar, such as cider vinegar or white wine vinegar, enough to give a distinctly tangy taste.
Pour the mixture into a saucepan.
Bring to a boil and simmer, stirring occasionally, until the color deepens to a dark reddish-brown (resembling claret wine), and the kitchen is fragrant with spices—this should take about 20–30 minutes.
Skim off any scum that forms on the surface during boiling.
Allow to cool completely, then bottle in sterilized glass bottles or jars.
Store in a cool, dark place.
Properly sealed, this walnut ketchup can last for years, and it shines as a sauce for fish or meats.

Estimated Calories

20 per serving

Cooking Estimates

It takes about 30 minutes to cook the walnut ketchup once the ingredients are mixed. Preparing the walnuts and other ingredients takes about 40 minutes. Each serving has about 20 calories. This recipe makes roughly 20 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.