Walnuts. No. 4.

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 (6)
Instructions (5)
  1. Take a hundred walnuts, at the beginning of July, before they are shelled; just scald them, that the skin may rub off, then put them into salt and water, for nine or ten days; shift them every day, and keep them covered from the air: dry them;
  2. Make your pickle of two quarts of white wine vinegar, long pepper, black pepper, and ginger, of each half an ounce; beat the spice; add a large spoonful of mustard-seed;
  3. Strew this between every layer of nuts.
  4. Pour liquor, boiling hot, upon them, three or four times, or more, if required.
  5. Be sure to keep them tied down close.
Original Text
Walnuts. No. 4. Take a hundred walnuts, at the beginning of July, before they are shelled; just scald them, that the skin may rub off, then put them into salt and water, for nine or ten days; shift them every day, and keep them covered from the air: dry them; make your pickle of two quarts of white wine vinegar, long pepper, black pepper, and ginger, of each half an ounce; beat the spice; add a large spoonful of mustard-seed; strew this between every layer of nuts. Pour liquor, boiling hot, upon them, three or four times, or more, if required. Be sure to keep them tied down close.
Notes
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