To preserve Walnuts green

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Instructions (17)
  1. Take large French walnuts when they are a little larger than a good nutmeg.
  2. Wrap every walnut in vine leaves, tie it round with a string.
  3. Put them into a large quantity of salt and water, let them lie in it for three days.
  4. Put them in fresh salt and water, and let them lie in that for three days longer.
  5. Take them out, and lay a large quantity of vine leaves in the bottom of your pan.
  6. Then a layer of walnuts, then vine leaves, do so till your pan is full, but take great care the walnuts do not touch one another.
  7. Fill your pan with hard water, with a little bit of roach allum.
  8. Set it over the fire till the water is very hot, but do not let it boil.
  9. Take it off, let them stand in the water till it is quite cold.
  10. Set them over the fire again.
  11. When they are green take the pan off the fire, and when the water is quite cold take out the walnuts.
  12. Lay them on a sieve a good distance from each other.
  13. Have ready a thin syrup boiled and skimmed; when it is pretty cool put in your walnuts, let them stand all night.
  14. The next day give them several scalds, but do not let them boil.
  15. Keep your preserving-pan close covered.
  16. When you see that they look bright and a pretty colour, have ready made a rich syrup, of fine loaf sugar, with a few slices of ginger, and two or three blades of mace.
  17. Scald your walnuts in it, put them in small jars, with paper dipped in brandy over.
Original Text
To preserve Walnuts green. TAKE large French walnuts when they are a little larger than a good nutmeg, wrap every walnut in vine leaves, tie it round with a string, then put them into a large quantity of salt and water, let them lie in it for three days, then put them in fresh salt and water, and let them lie in that for three days longer, then take them out, and lay a large quantity of vine leaves in the bottom of your pan; then a layer of walnuts, then vine leaves, do so till your pan is full, but take great care the walnuts do not touch one another; fill your pan with hard water, with a little bit of roach allum, set it over the fire till the water is very hot, but do not let it boil, take it off, let them stand in the water till it is quite cold, then set them over the fire again; when they are green take the pan off the fire, and when the water is quite cold take out the walnuts, lay them on a sieve a good distance from each other, have ready a thin syrup boiled and skimmed; when it is pretty cool put in your walnuts, let them stand all night, the next day give them several scalds, but do not let them boil, keep your preserving-pan close covered, and when you see that they look bright and a pretty colour, have ready made a rich syrup, of fine loaf sugar, with a few slices of ginger, and two or three blades of mace, scald your walnuts in it, put them in small jars, with paper dipped in brandy over
Notes
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