To pickle Walnuts White

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (15)
  1. Pare the largest nuts you can get very thin until the white appears.
  2. Throw the pared nuts into spring-water with a handful of salt as you pare them.
  3. Let them stand in that water for six hours.
  4. Lay them on a thin board to keep them under water.
  5. Set a stew-pan on a charcoal fire with clean spring-water.
  6. Take your nuts out of the soaking water and put them into the stew-pan.
  7. Let them simmer for four or five minutes, but do not boil.
  8. Have ready by you a pan of spring-water with a handful of white salt in it.
  9. Stir the salt water with your hand until the salt is melted.
  10. Take your nuts out of the stew-pan with a wooden ladle and put them into the cold salt water.
  11. Let them stand for a quarter of an hour.
  12. Lay the board on them to keep them under the liquor; if they are not kept under the liquor they will turn black.
  13. Lay the nuts on a cloth and cover them with another to dry.
  14. Carefully wipe them with a soft cloth.
  15. Put into your jar or glass with some blades of mace and nutmeg sliced thin.
Original Text
To pickle Walnuts White. TAKE the largeſt nuts you can get, juſt before the ſhell begins to turn, pare them very thin till the white appears, and throw them into ſpring-water, with a handful of ſalt as you do them. Let them ſtand in that water ſix hours, lay them on a thin board to keep them under water, then ſet ſtew-pan on a charcoal fire, with clean ſpring-water, take your nuts out of the other water, and put them into the ſtew-pan. Let them ſimmer four or five mi- nutes, but not boil; then have ready by you a pan of ſpring- water, with a handful of white ſalt in it, ſtir it with your hand till the ſalt is melted, then take your nuts out of the ſtew-pan with a wooden ladle, and put them into the cold water and ſalt. Let them ſtand a quarter of an hour, lay the board on them as before; if they are not kept under the liquor they will turn black, then lay them on a cloth, and cover them with another to dry; then carefully wipe them with a ſoft cloth, then put into your jar or glaſs, with ſome blades of mace, and nutmeg ſliced thin.
Notes
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