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Abigail Wellington Townsend cookbook, circa 1840
Page 45
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Pickle Walnuts let them lay nine days in salt water changing the water every third day wipe them dry with flannel & to one hundred nuts put 1 oz pepper 3/4 cloves 1/4 of an ounce mace 1/2 pint mustard horse raddish & onions boil your vinegar & pour over them hot be sure they are quite covered they will be fit for use in 2 or 3 months
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Pickle Walnuts let them lay nine days in salt water changing the water every third day wipe them dry with flannel & to one hundred nuts put 1 oz pepper 3/4 cloves 1/4 of an ounce mace 1/2 pint mustard horse raddish & onions boil your vinegar & pour over them hot be sure they are quite covered they will be fit for use in 2 or 3 months
Szathmary Culinary Manuscripts and Cookbooks
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