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New England cookbook, 1855-1934
Page 126
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To pickle Walnuts Prick them through with a large needle acrosst - lay them in salt & water 12 days shifting them every day. After taking them from the water wipe them clean then take sufficient vinegar to cover them to which add two pints of red wine. simmer them gently over a fire, just boil them. After lying in this liquor three days, which is not to be thrown off, put in two or three roots of radish well scraped. One pint of mustard seed - some small onions, cloves & mace Taste of your liquor, if you find any thing wanting, add according to your judgment. Scald them in the above liquor two or three times (For 150 nuts For cleaning Mahogany 1 pint of linseed oil - 12cts of [alsinet?] root, 62 1/2 cts worth of rose pink - boil them together. Pot Ash Soap - To 15 pds of potash add eighteen pounds of melted grease, poured on while hot. A pail full of hot water, then keep pouring on hot water, a pail full at a time till the barrel is half full, then fill up with cold water. Stir it often till well made.
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To pickle Walnuts Prick them through with a large needle acrosst - lay them in salt & water 12 days shifting them every day. After taking them from the water wipe them clean then take sufficient vinegar to cover them to which add two pints of red wine. simmer them gently over a fire, just boil them. After lying in this liquor three days, which is not to be thrown off, put in two or three roots of radish well scraped. One pint of mustard seed - some small onions, cloves & mace Taste of your liquor, if you find any thing wanting, add according to your judgment. Scald them in the above liquor two or three times (For 150 nuts For cleaning Mahogany 1 pint of linseed oil - 12cts of [alsinet?] root, 62 1/2 cts worth of rose pink - boil them together. Pot Ash Soap - To 15 pds of potash add eighteen pounds of melted grease, poured on while hot. A pail full of hot water, then keep pouring on hot water, a pail full at a time till the barrel is half full, then fill up with cold water. Stir it often till well made.
Szathmary Culinary Manuscripts and Cookbooks
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