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Anne Bayne booke [of recipes] circa 1700
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A Receipt to pickle Walnutts Take yor Wallnutts the first Weeke in August, before ye Shell grows hard, and that you can run a pin through them, then lye them in cold Water, eight Dayes, shift Them twice a Day -- with fresh Water, then Drain them well in a Seave, & lye them in a Pott, & between every Lare lye some Jamaica Peppers, & some Ginger cut -- in peices & 2 or 3 Bay Leaves Some Pickle -- halfe Vineg.r & halfe Siger & power it boyleing hott over them, then cover them close, & heat yr Vinegar Night, & Morning & pouer It over them -- This do a weeke, then Tye yor pitcher Close, and in six Weekes Time, You may use Them -- Mrs Baynes Receipt Another Receipt for Walnutts Gather Wallnutts before they begin to shell put into Salt & Water, let them stand four or five Dayes in It, & then put Fresh Water & Salt Again & let ym stand five Days longer, pour out that from ym & drayne them in Seave, boyle as much Vineg.r as will cover Them wth. black Pepp.r & long Pepper. Mace, Cloves, a Nutmeg slit; two or three spoons fulls of muster=Seed, some Bay Leaves Horse Radish slict, two or three Cloves of Garlic and Salt, boyle all ye Spices well & poure yor Pickle scaulding hot on ye Wallnutts, A Month after boyle all bags one Minute this is ye Best Madm. Best Receipt
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A Receipt to pickle Walnutts Take yor Wallnutts the first Weeke in August, before ye Shell grows hard, and that you can run a pin through them, then lye them in cold Water, eight Dayes, shift Them twice a Day -- with fresh Water, then Drain them well in a Seave, & lye them in a Pott, & between every Lare lye some Jamaica Peppers, & some Ginger cut -- in peices & 2 or 3 Bay Leaves Some Pickle -- halfe Vineg.r & halfe Siger & power it boyleing hott over them, then cover them close, & heat yr Vinegar Night, & Morning & pouer It over them -- This do a weeke, then Tye yor pitcher Close, and in six Weekes Time, You may use Them -- Mrs Baynes Receipt Another Receipt for Walnutts Gather Wallnutts before they begin to shell put into Salt & Water, let them stand four or five Dayes in It, & then put Fresh Water & Salt Again & let ym stand five Days longer, pour out that from ym & drayne them in Seave, boyle as much Vineg.r as will cover Them wth. black Pepp.r & long Pepper. Mace, Cloves, a Nutmeg slit; two or three spoons fulls of muster=Seed, some Bay Leaves Horse Radish slict, two or three Cloves of Garlic and Salt, boyle all ye Spices well & poure yor Pickle scaulding hot on ye Wallnutts, A Month after boyle all bags one Minute this is ye Best Madm. Best Receipt
Szathmary Culinary Manuscripts and Cookbooks
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