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.

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.

Walnut Ketchup

Name: Walnut Ketchup
Prep time: 40 min
Cook time: 194 h 20 min
Total time: 195 h
Yield: 20 servings
Cuisine: Norwegian
Ingredients: 100 pcs green walnuts (young and tender); 1 l good vinegar; 90 g salt; 120 g anchovies; 12 pcs onions (finely chopped); 1 tbsp horseradish (finely chopped); 0.5 tsp ginger; 0.5 tsp mace; 0.5 tsp nutmeg; 2 tsp pepper; 0.25 tsp cloves; 0.25 l port wine

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
Set in brine
Lightly crush the young, tender walnuts and place them in a jar with the salt and vinegar.
2
Steep for 8 days
Shake the jar daily for 8 days.
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
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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 352) → Modernised~80% of the text changedremovedadded

100 stk grønne valnøtter (unge og møre). 1 l. l god ~~eddik~~ eddik. 90 ~~gr. salt~~ g salt. 120 ~~gr. ansjos~~ g ansjos. 12 ~~finhakkede~~ stk løk (finhakket). 1 ~~spiseske finhakket~~ ss pepperrot ~~½ teske ingefær ½ teske muskatblomme ½ teske muskatnøtt~~ (finhakket). 0,5 ts ingefær. 0,5 ts muskatblomme. 0,5 ts muskatnøtt. 2 ~~teskeer pepper ¼ teske nellik ¼ l. portvin Valnøtterne maa være meget unge og møre.~~ ts pepper. 0,25 ts nellik. 0,25 l portvin. Knus ~~dem let, ha~~ de unge, møre valnøttene lett og legg dem i en krukke med salt og ~~eddik; rystes~~ eddik.. Rist krukken daglig i 8 ~~dage. Væsken siles fra, heldes~~ dager.. Sil av væsken og hell den i en ~~gryte, krydderier, ansjos~~ gryte. Tilsett krydder, ansjos, løk, pepperrot og ~~vin haves i, smaakoker~~ portvin, og la det småkoke i 40 ~~minutter, tages~~ minutter. Ta gryten av ~~ilden. Naar det~~ varmen.. Når ketchupen er ~~ganske koldt~~ helt kald, siles ~~det~~ den og ~~haves paa smaa flasker,~~ helles på små flasker som korkes og lakkes. ~~Opbevares paa et koldt, tørt sted.~~ Oppbevares kaldt og tørt.

Note on Modernised

Gjentakelsestegn i ingredienslisten er skrevet ut (teske muskatblomme, muskatnøtt, pepper, nellik). Manglende mengdeangivelser i OCR er satt til ½ ts der originalen bruker gjentakelsestegn. Målene er ellers uendret, og fremgangsmåten er delt i nummererte trinn.

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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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