Walnuts, green

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 (11)
walnuts
boiling crab verjuice
spices for walnuts
pickle
Instructions (11)
  1. Wipe and wrap the green walnuts one by one in a vine-leaf.
  2. Boil crab verjuice.
  3. Pour the boiling hot crab verjuice over the wrapped walnuts, tying them down close.
  4. Let them steep for fourteen days.
  5. Take the walnuts out of the leaves and liquor.
  6. Wrap them in fresh leaves.
  7. Put them in your pots.
  8. Over every layer of walnuts, strew pepper, mace, cloves, a little ginger, mustard seed, and garlic.
  9. Make the pickle of the best white wine vinegar, boiling in the pickle the same sort of spices, with the addition of horseradish.
  10. Pour the boiling hot pickle upon the walnuts.
  11. Tie them close down.
Original Text
Walnuts, green. Wipe and wrap them one by one in a vine-leaf: boil crab verjuice, and pour it boiling hot over the walnuts, tying them down close for fourteen days; then take them out of the leaves and liquor, wrap them in fresh leaves, and put them in your pots. Over every layer of walnuts, strew pepper, mace, cloves, a little ginger, mustard seed, and garlic. Make the pickle of the best white wine vinegar, boiling in the pickle the same sort of spices, with the addition of horseradish, and pour it boiling hot upon the walnuts. Tie them close down; they will be ready to eat in a month, and will keep for three or four years.
Notes
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