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Walnut Catsup

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Walnut and vinegar are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 1,769 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Walnut Catsup

Ingredients

Directions

  1. Crack open the walnuts and remove the shells.

  2. Chop the walnuts finely.

  3. Combine the chopped walnuts with vinegar and your choice of spices.

  4. Add salt to taste.

  5. Let the mixture sit for a few weeks to develop flavor before using.

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. Walnut + vinegartop 22% of all pairs
    Smell alikemoderate
    Cooked together1,769 recipes

    Shared aroma: sotolon (curry, maple).

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

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