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To Make Walnut Catsup

Instructions

Gather the walnuts as for pickling, and keep them in salt and water the same time; then pound them in a marble mortar; to every dozen walnuts, put a quart of vinegar; stir them well every day for a week, then put them in a bag, and press all the liquor through; to each quart, put a tea-spoonful of pounded cloves, and one of mace, with six cloves of garlic; boil it fifteen or twenty minutes, and bottle it.

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Source

The Virginia Housewife (1860).