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Walnut Ketchup

Walnut ketchup (Erken 1914) is a dark English-style spiced condiment: 100 crushed green walnuts steep for 8 days in 1 l vinegar with 90 g salt; the brine is strained and simmered 40 min with anchovies, onion, horseradish, spices and port, then strained cold and bottled.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 352 (falt i det fri)

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About the dish

Walnut ketchup was an English-inspired seasoning essence that Erken uses as an ingredient in, among other things, Worcestershire sauce. Green, unripe walnuts were harvested before the shell hardened, and the dark, salty brine was bottled in small bottles for use in sauces and stews.

How to make it

  1. 1

    Set in brine

    Lightly crush the young, tender walnuts and place them in a jar with the salt and vinegar.

  2. 2

    Steep for 8 days

    Shake the jar daily for 8 days.

  3. 3

    Cook the liquid

    Strain off the liquid and pour it into a pot. Add the spices, anchovies, onion, horseradish and port, and let it simmer for 40 minutes. Take the pot off the heat.

  4. 4

    Strain and bottle

    When the ketchup is completely cold, strain it and pour it into small bottles that are corked and sealed with wax. Store in a cool, dry place.

Changes from the original

Repeat marks in the ingredient list have been written out (teaspoon of mace, nutmeg, pepper, cloves). Missing quantities in the OCR have been set to ½ tsp where the original uses repeat marks. The measurements are otherwise unchanged, and the method has been divided into numbered steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 352) → 1949 (korrekturlest, s. 390)~41% av teksten endretfjernetlagt til
100 grønne valnøtter 1 l. god eddik 90 gr. salt 120 gr. ansjos 12 finhakkede løk 1 spiseske spiseskje finhakket pepperrot ½ teske 1/2 teskje ingefær ½ teske muskatblomme ½ teske 1/2 — muskatplornme 1/2 — muskatnøtt 2 teskeer 1/2 — pepper ¼ teske 1/2 — nellik ¼ 1/2 l. portvin Valnøtterne maa Valnøttene må være meget unge og møre. Knus dem let, lett, ha dem i en krukke med salt og eddik; rystes daglig i 8 dage. dager. Væsken siles fra, heldes helles i en gryte, krydderier, ansjos og vin haves hases i, smaakoker småkoker i 40 minutter, tages tas av ilden. Naar Når det er ganske koldt koldt, siles det og haves paa smaa hases på små flasker, som korkes og lakkes. Opbevares paa på et koldt, tørt sted.

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Frequently asked questions

Which walnuts should I use?
Completely young, green and tender walnuts – 100 of them. They are lightly crushed before being placed in a jar with salt and vinegar.
How long does the ketchup take?
The nuts steep in vinegar and salt for 8 days and are shaken daily. Then the liquid is strained off and simmered with spices, anchovies and port for 40 minutes.
How is it stored?
When the mixture is completely cold, it is strained and poured into small bottles that are corked and sealed with wax. Store in a cool, dry place.
What gives it flavor besides walnut?
1 liter of good vinegar, 120 g anchovies, 12 finely chopped onions, horseradish, ginger, mace, nutmeg, pepper, cloves and ¼ liter port wine.

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