Well, as there was something “fishy” about his death….
From: The New Pennsylvania Dutch Cook BookBy: Ruth HutchinsonIllustrated by: Tim PalmerPublished by: HARPER & BROTHERS NEW YORK 1958Earlier edition published as: The Pennsylvania Dutch Cook Book (1948)Library of Congress catalog card number 58-8873
Walnut Catsup For Fish (Credited to: Elizabeth Schramek) 1 cup English walnuts2 cups water to cover2 tablespoons salt2 cups vinegar1/2 teaspoon white pepper1/4 teaspoon powdered ginger1/4 teaspoon powdered cloves1/4 teaspoon nutmegFew grains cayenne pepper1 teaspoon minced onion1/4 teaspoon celery seed Prick each walnut with a steel-tined fork, place in jar, cover with salted water.Allow walnuts to stand in brine for a week.Drain. Cover with vinegar that has been heated to the boiling point; let stand for a few hours.Drain off the vinegar and save it.Crush the walnuts to a pulp, combine with the vinegar.Place minced onion in a small bag with the spices and drop it in saucepan with the walnuts and vinegar.Bring mixture to a boil.When it boils, turn down heat and simmer for one hour.Cool and bottle. Makes 1 pint. Notes from me: I’m guessing from the “white pepper” that the vinegar is to be white to, and not dark.Another guess on my part is this is why catsup, or ketchup, used to be (and maybe still is in some places) specified as “tomato.” There is a conventional tomato catsup recipe here. It’s the 11th comment.