Walnuts

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
For preserving white walnuts
For preserving black walnuts
For preserving green walnuts
Instructions (21)
Preserving white walnuts
  1. Pare walnuts till the white appears and nothing else.
  2. As you pare them, throw them into salt and water, and let them lie there till your sugar is ready.
  3. Take three pounds of good loaf sugar, put it into your preserving-pan, set it over a charcoal fire, and put as much water to it as will just wet the sugar.
  4. Let it boil, and have ready ten or twelve whites of eggs strained and beat up to a froth.
  5. Cover your sugar with the froth as it boils, and skim it.
  6. Then boil and skim it till it is as clear as chrystal, and throw in your walnuts.
  7. Just give them a boil till they are tender, then take them out, and lay them in a dish to cool.
  8. When they are cold, put them in your preserving-pot, and pour the sugar as warm as milk over them.
  9. When they are quite cold tie them up.
Preserving black walnuts
  1. Take those of the smaller kind, put them into salt and water, and change the water every day for nine days.
  2. Then put them into a sieve, and let them stand in the air till they begin to turn black.
  3. Then put them into a jug, pour boiling water over them, and let them stand till the next day.
  4. Put them into a sieve to drain, stick a clove in each end of the walnuts, put them into a pan of boiling water and let them boil five minutes.
  5. Then take them up, make a thin syrup, and scald them in it three or four times a day, till your walnuts are black and bright.
  6. Then make a thick syrup with a few cloves, and a little ginger cut in slices.
  7. Skim it well, pour in your walnuts, boil them five or six minutes, and then put them into jars.
  8. Lay brandy-paper over them, and tie them down close with a bladder.
  9. The longer they are kept, the better they will eat, as time takes off their bitterness.
Preserving green walnuts
  1. Wipe them very dry, and lay them in salt and water for twenty-four hours.
  2. Then take them out, and wipe them very clean.
  3. Have ready a skillet of boiling water, throw them in, let them boil a minute, and then take them out.
Original Text
Walnuts. THERE are three different ways of preserving wal- nuts, namely, white, black, and green. To preserve them white, you must pare them till the white appears and nothing else. As you do them, throw them into salt and water, and let them lie there till your sugar is ready. Take three pounds of good loaf sugar, put it into your preserving-pan, set it over a charcoal fire, and put as much water to it as will just wet the sugar. Let it boil, and have ready ten or twelve whites of eggs strained and beat up to a froth. Cover your sugar with the froth as it boils, and skim it. Then boil and skim it till it is as clear as chrystal, and throw in your wal- nuts. Just give them a boil till they are tender, then take them out, and lay them in a dish to cool. When they are cold, put them in your preserving-pot, and pour the sugar as warm as milk over them. When they are quite cold tie them up. In preserving walnuts black, you must proceed thus: Take those of the smaller kind, put them into salt and water, and change the water every day for nine days. Then put them into a sieve, and let them stand in the air till they begin to turn black. Then put them into a jug, pour boiling water over them, and let them stand till the next day. Put them into a sieve to drain, stick a clove in each end of the walnuts, put them into a pan of boiling water and let them boil five minutes. Then take them up, make a thin syrup, and scald them in it three or four times a day, till your walnuts are black and bright. Then make a thick syrup with a few cloves, and a little ginger cut in slices. Skim it well, pour in your walnuts, boil them five or six minutes, and then put them into jars. Lay brandy-paper over them, and tie them down close with a bladder. The longer they are kept, the better they will eat, as time takes off their bitterness. Green walnuts must be prepared by the following mode: Wipe them very dry, and lay them in salt and water for twenty-four hours. Then take them out, and wipe them very clean. Have ready a skillet of boiling water, throw them in, let them boil a minute, and then take
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