Walnuts. No. 3.

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 (22)

walnuts

the large French nuts

brine

a weak brine of salt and water ↝ Salt, table, iodized [Spices and Herbs]
a weak brine of salt and water ↝ Water, tap [Tap water]
a stronger brine, that will bear an egg ↝ Salt, table, iodized [Spices and Herbs]
a stronger brine, that will bear an egg ↝ Water, tap [Tap water]

pickling mixture

double-distilled vinegar ↝ Vinegar, distilled [Spices and Herbs]
To six or eight hundred nuts put two pounds of shalots
one of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
and one of rocambole
a piece of assaf[oe]tida, of the size of a pea
of white, black, and long pepper, one pound each ↝ Spices, pepper, white [Spices and Herbs]
of white, black, and long pepper, one pound each ↝ Spices, pepper, black [Spices and Herbs]
of white, black, and long pepper, one pound each ↝ Peppers, raw, NFS [Other vegetables and combinations]
half a pound of mace ↝ Spices, mace, ground [Spices and Herbs]
a quarter of a pound of nutmegs ↝ Oil, nutmeg butter [Fats and Oils]
two ounces of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
two ounces of cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
two pounds of allspice ↝ Spices, allspice, ground [Spices and Herbs]
one pound of ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
two pounds of mustard-seed ↝ Spices, mustard seed, ground [Spices and Herbs]
some bay-leaves ↝ Spices, bay leaf [Spices and Herbs]
and horseradish ↝ Horseradish [Mustard and other condiments]

Instructions (8)

Take the large French nuts, wipe them clean, and wrap each in a vine-leaf.
Put them into a weak brine of salt and water for a fortnight, changing it every day, and lay a slate upon them, to keep them always under, or they will turn black.
Drain them, and make a stronger brine, that will bear an egg; let them lie in that a fortnight longer.
Then drain and wipe them very dry, and wrap them in fresh vine-leaves.
Put them in jars, and pour on them double-distilled vinegar, which must not be boiled.
Mix all these ingredients together, and put in a layer of nuts and then a layer of this mixture.
Put the assafetida in the middle.
As the pickle wastes take care to keep the jar filled up with vinegar.

Original Text

Walnuts. No. 3.

Take the large French nuts, wipe them clean, and wrap each in a vine-leaf; put them into a weak brine of salt and water for a fortnight, changing it every day, and lay a slate upon them, to keep them always under, or they will turn black. Drain them, and make a stronger brine, that will bear an egg; let them lie in that a fortnight longer; then drain and wipe them very dry, and wrap them in fresh vine-leaves; put them in jars, and pour on them double-distilled vinegar, which must not be boiled. To six or eight hundred nuts put two pounds of shalots, one of garlic, and one of rocambole; a piece of assaf[oe]tida, of the size of a pea, tied up in a bit of muslin, and put into each jar, of white, black, and long pepper, one pound each, half a pound of mace, a quarter of a pound of nutmegs, two ounces of cinnamon, two ounces of cloves, two pounds of allspice, one pound of ginger, two pounds of mustard-seed, some bay-leaves, and horseradish. The mustard-seed and spice[367] must be a little bruised. Mix all these ingredients together, and put in a layer of nuts and then a layer of this mixture; put the assaf[oe]tida in the middle; and as the pickle wastes take care to keep the jar filled up with vinegar.

Notes

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