To preserve Walnuts black

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (11)
  1. Take the small kind of walnuts, put them in salt and water.
  2. Change the water every day for nine days.
  3. Put them in a sieve, let them stand in the air until they begin to turn black.
  4. Put them into a jug, and pour boiling water over them, and let them stand till the next day.
  5. Put them in a sieve to drain.
  6. Stick a clove into each end of your walnut.
  7. Put them into a pan of boiling water, let them boil five minutes, then take them up.
  8. Make a thin syrup, scald them in it three or four times a day till your walnuts are black and bright.
  9. Make a thick syrup with a few cloves and a little ginger cut in slices, skim it well.
  10. Put in your walnuts, boil them five or six minutes, and then put them in your jars.
  11. Wet your paper with brandy, lay it over them, and tie them down.
Original Text
To preserve Walnuts black. TAKE the small kind of walnuts, put them in salt and water, change the water every day for nine days, then put them in a sieve, let them stand in the air until they begin to turn black, then put them into a jug, and pour boiling water over them, and let them stand till the next day, then put them in a sieve to drain, stick a clove into each end of your walnut, put them into a pan of boiling water, let them boil five minutes, then take them up; make a thin syrup, 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, put in your walnuts, boil them five or six minutes, and then put them in your jars; wet your paper with brandy, lay it over them, and tie them down with
Notes
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