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Herbert Beaver and Edward C. Lowe cookbook, 1765-1939
Page 38
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38 take them out one by one & wrap them up & put them in the same jars as before but put fresh vinegar to them Cold & Salted as before Stop them Let them stand three weeks Longer then take them out of the vine Leaves & wrap them up one by one as Before & put them into the jarr Let no part of your Walnuts be uncoved for for if you Do that part will be Black if your Leaves are not very Large so as to wrap about your Nuts you must tie them with smack twine. put vine Leaves still Cover them in the Jarr Boil fresh vinegar
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38 take them out one by one & wrap them up & put them in the same jars as before but put fresh vinegar to them Cold & Salted as before Stop them Let them stand three weeks Longer then take them out of the vine Leaves & wrap them up one by one as Before & put them into the jarr Let no part of your Walnuts be uncoved for for if you Do that part will be Black if your Leaves are not very Large so as to wrap about your Nuts you must tie them with smack twine. put vine Leaves still Cover them in the Jarr Boil fresh vinegar
Szathmary Culinary Manuscripts and Cookbooks
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