100 Year Old Recipe -- Walnut Catsup

From The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)

WALNUT CATSUP
Put the walnuts in salt for a week.
Crush in a mortar and cover with hot vinegar and let stand a week.
Strain through a colander and allow for each quart:
1/2 ounce black pepper,
1 ounce ginger,
1/2 ounce cloves,
1 nutmeg,
1 teaspoon celery seed tied in a bag,
1 teaspoon allspice,
1 pinch cayenne pepper and boil for 2 hours.
Bottle while hot.