Walnuts. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
Instructions (11)
  1. Take your walnuts about midsummer.
  2. Run a knitting-needle through them.
  3. Lay them in vinegar and salt, sufficiently strong to bear an egg.
  4. Let them remain in this pickle for three weeks.
  5. Make some fresh pickle.
  6. Shift them into the fresh pickle and let them lie three weeks longer.
  7. Take them out and wipe them with a clean cloth.
  8. Tie up every nut in a clean vine-leaf.
  9. Put them into fresh vinegar, seasoned with salt, mace, mustard, garlic, and horseradish.
  10. To a hundred nuts put one ounce of ginger, one ounce of pepper, and of cloves and mace a quarter of an ounce each, two small nutmegs, and half a pint of mustard seed.
  11. All the pickles to be done in raw vinegar (that is, not boiled).
Original Text
Walnuts. No. 2. About midsummer take your walnuts, run a knitting-needle through them, and lay them in vinegar and salt, sufficiently strong to bear an egg. Let them remain in this pickle for three weeks; then make some fresh pickle; shift them into it, and let them lie three weeks longer; take them out, and wipe them with a clean cloth; and tie up every nut in a clean vine-leaf. Put them into fresh vinegar, seasoned with salt, mace, mustard, garlic, and horseradish; and to a hundred nuts put one ounce of ginger, one ounce of pepper, and of cloves and mace a quarter of an ounce each, two small nutmegs, and half a pint of mustard seed. All the pickles to be done in raw vinegar (that is, not boiled). It is always recommended to have the largest double nuts, being the best to pickle.
Notes
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