To preserve White Walnuts

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
For preserving white walnuts
Instructions (15)
  1. Pare walnuts until only the white part shows, being careful not to let them turn black.
  2. As soon as walnuts are pared, throw them into salt and water and let them soak until the sugar syrup is ready.
  3. Place three pounds of loaf sugar in a preserving pan.
  4. Add enough water to the sugar to wet it.
  5. Set the pan over a charcoal fire and bring the sugar and water to a boil.
  6. Add two to a dozen strained and beaten egg whites to the boiling sugar.
  7. Cover the boiling sugar with the egg white froth and skim it.
  8. Continue to boil and skim the sugar until it is clear as crystal.
  9. Add the prepared walnuts to the clear sugar syrup.
  10. Boil the walnuts briefly until they are tender.
  11. Remove the walnuts from the syrup and place them in a dish to cool.
  12. Once the walnuts are cool, return them to the preserving pan.
  13. When the sugar syrup is warm (like milk), pour it over the walnuts.
  14. Once completely cold, paper the preserved walnuts down.
General Sugar Clearing Method
  1. This method can be used to clear sugar for other preserves such as apricots, peaches, gooseberries, and currants.
Original Text
To preserve White Walnuts. FIRST pare your walnuts till the white appears, and nothing else. You must be very careful in the doing of them that they don't turn black, and as fast as you do them throw them into salt and water, and let them lie 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 as will wet the sugar. Let it boil, then have ready two or a dozen whites of eggs strained and beat up to a froth, cover your sugar with the froth as it boils, and skim it; then boil it, and skim it till it is as clear as chrystal, then throw in your walnuts, just give them a boil till they are tender, then take them out, and lay them in a dish to cool; when cool, put them in your preserving-pan, and when the sugar is as warm as milk pour it over them; when quite cold, paper them down. Thus clear your sugar for all preserves, apricots, peaches, gooseberries, currants, &c.
Notes
—