Walnuts, black. No. 1.

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 13 days ago
Not a recipe
No
Ingredients (11)
Instructions (9)
  1. Before you put the nuts into salt and water, prick them well with a pin.
  2. Lay the walnuts in salt and water for two days.
  3. Then shift them into fresh water, and let them lie two days longer.
  4. Change the water again, and let them lie two days longer.
  5. Take them out, and put them in your pickle pot.
  6. When the pot is half full, put in some shalots, and a head of garlic.
  7. To a hundred of walnuts add half an ounce of allspice, half an ounce of black pepper, six bay-leaves, and a stick of horseradish.
  8. Then fill your pots, and pour boiling vinegar over them.
  9. Cover them with a plate, and when cold tie them down.
Original Text
Walnuts, black. No. 1. Take large full grown walnuts before they are hard; lay them in salt and water for two days: then shift them into fresh water, and let them lie two days longer; change them again, and let them lie two days longer; take them out, and put them in your pickle pot; when the pot is half full, put in some shalots, and a head of garlic. To a hundred of walnuts add half an ounce of allspice, half an ounce of black pepper, six bay-leaves, and a stick of horseradish. Then fill your pots, and pour boiling vinegar over them; cover them with a plate, and when cold tie them down. Before you put the nuts into salt and water, prick them well with a pin.
Notes
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