Select 100 young tender green walnuts, gathered before the enclosed nutshells harden, using the whole fruit. Bruise them slightly, put them into a jar with 6 tablespoons salt and 2 quarts vinegar, and leave them for 8 days, stirring them each day with a wooden spoon. Then drain the liquid into a kettle and add to it 4 ounces anchovies, 12 shallots, finely chopped, 1/2 stick horseradish, grated, 1/2 teaspoon each ground mace, nutmeg, ground ginger, ground cloves, and pepper, and 1 cup port wine. Let the mixture simmer gently for 45 minutes and cool. Strain the ketchup, pour it into bottles, and cover the corks with melted paraffin. Cork the bottles immediately and store them in a dry, cool place.
This exclusive recipe is pulled directly from Gourmet’s archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.