Walnuts, to preserve

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 (5)
Instructions (12)
  1. Take fine large walnuts at the time proper for pickling.
  2. Prick, with a large bodkin, seven or eight holes in each to let out the water.
  3. Keep them in water till they change colour or no longer look green.
  4. Put them over a fire in cold water to boil, till they feel just soft, but not too soft.
  5. Spread them on a coarse cloth to cool, and take away the water.
  6. Stick in each walnut three or four cloves, three or four splinters of cinnamon, and the same of candied orange.
  7. Put them in pots or glasses.
  8. Boil a syrup, but not thick, which, when cold, pour over the walnuts, and let it stand a day or two.
  9. Pour the syrup off.
  10. Add some more sugar.
  11. Boil it up once more, and pour it again over the walnuts.
  12. When cold, tie them up.
Original Text
Walnuts, to preserve. Take fine large walnuts at the time proper for pickling; prick, with a large bodkin, seven or eight holes in each to let out the water; keep them in water till they change colour or no longer look green; then put them over a fire in cold water to boil, till they feel just soft, but not too soft. Spread them on a coarse cloth to cool, and take away the water; stick in each walnut three or four cloves, three or four splinters of cinnamon, and the same of candied orange; then put them in pots or glasses. Boil a syrup, but not thick, which, when cold, pour over the walnuts, and let it stand a day or two; then pour the syrup off; add some more sugar; boil it up once more, and pour it again over the walnuts. When cold, tie them up.
Notes
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