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English cookbook, 1700
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To Pickle Walnuts 5 Take one Hundred of Walnuts, Three gallons of boiling Water, when your water boyls, put your walnuts in - Let them stand upon the fire 'till they just boyl up & then take them off, & then take some water & salt - Strong enough to bear an Egg. Strain them from the Hott water & put them in the Cold. Changeing the water every Day for three weeks, rub them in a clean Cloth 'till all the black skin comes off, then put them in a dry Jarr, take half a dozen heads of Eschalot, & the same quantity of garlick, three ounces of raw ginger bruise a little, one ounce of Jamaica Pepper, one Nutmeg cutt in pieces, boyl this in your Vinegar, strew over your Walnuts (in the Jarr) a quarter of a pound of whole Mustard seed, putt your Vinegar Just warm to them, & a quarter of a pound of Mustard seed ground small, mix your ground Mustard with a little of ye Vinegar when it is cold, & when well mix'd, putt it into the rest of the Vinegar, & some Bay Leaves shake them every day for a for't'night. My Sister Robinson Mince Pyes without meat A pound & half of Lemon Pippens, shred extreamly fine - A pound of Suet - half a pound of raisins, Ston'd & Chop'd with the apple, a pound of Curran's clean wash'd & dry'd, an ounce of Candy'd Orange Peel, an ounce of Lemon & as much of Citron, a pound of Loaf Sugar finely beat, a quarter of an ounce of salt, three parts of half an ounce of Mace & as much of Cinnamon. Beat fine, mix the Spices & salt with the Suet &c & stir it well, then add half a pint of French Claret, the Oven must be rather hotter then for Tarts. Mrs Phillot
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To Pickle Walnuts 5 Take one Hundred of Walnuts, Three gallons of boiling Water, when your water boyls, put your walnuts in - Let them stand upon the fire 'till they just boyl up & then take them off, & then take some water & salt - Strong enough to bear an Egg. Strain them from the Hott water & put them in the Cold. Changeing the water every Day for three weeks, rub them in a clean Cloth 'till all the black skin comes off, then put them in a dry Jarr, take half a dozen heads of Eschalot, & the same quantity of garlick, three ounces of raw ginger bruise a little, one ounce of Jamaica Pepper, one Nutmeg cutt in pieces, boyl this in your Vinegar, strew over your Walnuts (in the Jarr) a quarter of a pound of whole Mustard seed, putt your Vinegar Just warm to them, & a quarter of a pound of Mustard seed ground small, mix your ground Mustard with a little of ye Vinegar when it is cold, & when well mix'd, putt it into the rest of the Vinegar, & some Bay Leaves shake them every day for a for't'night. My Sister Robinson Mince Pyes without meat A pound & half of Lemon Pippens, shred extreamly fine - A pound of Suet - half a pound of raisins, Ston'd & Chop'd with the apple, a pound of Curran's clean wash'd & dry'd, an ounce of Candy'd Orange Peel, an ounce of Lemon & as much of Citron, a pound of Loaf Sugar finely beat, a quarter of an ounce of salt, three parts of half an ounce of Mace & as much of Cinnamon. Beat fine, mix the Spices & salt with the Suet &c & stir it well, then add half a pint of French Claret, the Oven must be rather hotter then for Tarts. Mrs Phillot
Szathmary Culinary Manuscripts and Cookbooks
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