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Anotiier Good Receipt for Walnut Catsup

A walnut-based condiment made by crushing walnuts, steeping with aromatics, and simmering with anchovies and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Anotiier Good Receipt for Walnut Catsup

Ingredients

Directions

Make the steep

  1. Bruise the walnuts in a large marble mortar until thoroughly broken.

  2. Place the walnuts in a stone jar with the sliced eschalots, garlic, salt, and vinegar.

  3. Let the mixture stand for 10 days, stirring it morning and night.

Boil and bottle

  1. Strain the liquid and boil it for 30 minutes with anchovies, black pepper, cloves, and mace.

  2. Skim the mixture, strain it again, and let it cool.

  3. Pour the liquid into small dry bottles, avoiding sediment, and cork them securely.

  4. Store the bottles in a dry place.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Walnut + clovetop 9% of all pairs
    Smell alikestrong
    Cooked together1,592 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Garlic + clovetop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Green walnuts
Provide the main flavour base and bitter, astringent character of the catsup.
Vinegar
Acts as the liquid that extracts flavour and preserves the catsup through the long steep.
Coarse sea salt
Draws moisture and helps preserve the mixture during the standing period.
Anchovies
Add savoury depth and umami to the finished liquid as it boils.
Eschalots
Contribute mild onion-like sharpness and aroma to the steeping liquid.

The step that matters

Skim and strain before bottling. Boiling with anchovies and spices releases particles and scum that settle over time. Skimming and straining twice, then letting the liquid cool, leaves a clear liquid, and avoiding sediment when pouring keeps the bottled catsup from clouding or spoiling.

Swap the mace

How well each one fits the dish's main ingredients (walnut, garlic, vinegar, pepper, clove):

  1. Allspicefits better
  2. Tarragonfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against walnut, garlic, vinegar, pepper, clove. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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