Walnuts in Brandy

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902

Source: The Queen Cookery Books. No.3. Pickles and Preservatives
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (23)

walnuts ↝ Nuts, walnuts, English, halves, raw [Nut and Seed Products]
cold water ↝ Water, tap [Tap water]
water ↝ Water, tap [Tap water]
nuts ↝ Nuts, pine nuts, raw [Nut and Seed Products]
more cold water ↝ Water, tap [Tap water]
a little lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
good cane sugar ↝ Sugar cane beverage [Fruit drinks]
the nuts ↝ Nuts, pine nuts, raw [Nut and Seed Products]
the boiled sugar ↝ Sugar, NFS [Sugars and honey]
the nuts ↝ Nuts, pine nuts, raw [Nut and Seed Products]
the sugar ↝ Sugar, NFS [Sugars and honey]
them ↝ Nuts, pine nuts, raw [Nut and Seed Products]
the sugar ↝ Sugar, NFS [Sugars and honey]
the nuts ↝ Nuts, pine nuts, raw [Nut and Seed Products]
the syrup ↝ Syrup, NFS [Jams, syrups, toppings]
equal quantity of good brandy ↝ Brandy [Liquor and cocktails]
the bottles
the fruit and brandied syrup ↝ Kiwi fruit, raw [Other fruits and fruit salads]

For inner peels

The inner peels ↝ Orange peel, raw [Fruits and Fruit Juices]
clean cloth
bottles
a few pieces of lump sugar, or better still sugar candy ↝ Sugar, white, granulated or lump [Sugars and honey]
good brandy ↝ Brandy [Liquor and cocktails]

Instructions (10)

Choose the walnuts before they are altogether ripe, and peel them carefully to keep them as whole as possible, throwing them into cold water as you peel them.
Bring some water to the boil, throwing in the nuts, but be careful to lift the pan from the fire the moment you see it is going to boil up again, then drain them off into more cold water, acidulated with a little lemon juice (use enough lemon juice to give the water a noticeable but not too strong acid flavour).
Meanwhile, boil some good cane sugar to the small thread (i.e., till on dipping your finger and thumb into cold water, and then into the sugar, you can draw out a tiny thread between them).
Drain the nuts, place them in a basin, pour the boiled sugar on them, and leave them in this for the night.
Next day strain off the sugar, again boil it up till on testing it as before, it will form a longer thread than the first time, before it snaps; again let the nuts stand in this for a night.
Next day boil the sugar again till the thread will be longer still, and again leave them a fourth night, when you again boil up the sugar till on testing it, you can stretch your finger and thumb to their very widest without breaking the thread.
Now put the nuts in a pan, and pour on to them the syrup mixed with an equal quantity of good brandy, place it on the fire and let it heat just short of boiling point.
Then fill up the bottles with the fruit and brandied syrup in such a way that the nuts will float in the liquid, and cork down closely.

For Inner Peels

Rinse the inner peels well in fresh cold water, then drain, and lastly dry them gently in a clean cloth (remember that this cloth will be hopelessly stained, so do not use a good one).
Now place them in bottles, with a few pieces of lump sugar, or better still sugar candy, fill up the bottles with good brandy, cork down closely, and store in a cool place.

Original Text

Walnuts in Brandy.—Choose the walnuts before they are altogether ripe, and peel them carefully to keep them as whole as possible, throwing them into cold water as you peel them. Now bring some water to the boil, throwing in the nuts, but be careful to lift the pan from the fire the moment you see it is going to boil up again, then drain them off into more cold water, acidulated with a little lemon juice (use enough lemon juice to give the water a notice-able but not too strong acid flavour), meanwhile, boil some good cane sugar to the small thread (i.e., till on dipping your finger and thumb into cold water, and then into the sugar, you can draw out a tiny thread between them), drain the nuts, place them in a basin, pour the boiled sugar on them, and leave them in this for the night. Next day strain off the sugar, again boil it up till on testing it as before, it will form a longer thread than the first time, before it snaps; again let the nuts stand in this for a night; next day boil the sugar again till the thread will be longer still, and again leave them a fourth night, when you again boil up the sugar till on testing it, you can stretch your finger and thumb to their very widest without breaking the thread; now put the nuts in a pan, and pour on to them the syrup mixed with an equal quantity of good brandy, place it on the fire and let it heat just short of boiling point; then fill up the bottles with the fruit and brandied syrup in such a way that the nuts will float in the liquid, and cork down closely. Walnuts prepared in this way are considered abroad an excellent stomachic, and as of very easy digestion. The inner peels, cut away from the nuts for this pre-paration, are also utilised abroad in this way: Rinse them well in fresh cold water, then drain, and lastly dry them gently in a clean cloth (remember that this cloth will be hopelessly stained, so do not use a good one). Now place them in bottles, with a few pieces of lump sugar, or better still sugar candy, fill up the bottles with good brandy, cork down closely, and store in a cool place. This is considered an excellent digestive, and invaluable in cases of colic. A liqueur-glassful is a dose.

Notes

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