To Make Walnut Catchup

Take half a peck of walnuts before they be hard shelled, and stamp them in a mortar, put them into an earthen pot with half a pound of salt, stir them every day for six weeks then press the liquor off, and to every quart put cloves, mace, ginger, nutmeg white and black pepper each one dram, and an quarter of an ounce of shallots, boil them in an quarter of an hour, then put it into a pot and cover it and let it stand ten days then strain it off and put to it half a pint of wine and a quarter of a pound of anchovies, boil it ten minutes when it is cold bottle it off.

—from an 18^th century Irish cookbook manuscript