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Anne Bayne booke [of recipes] circa 1700
Page 62
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62 To preserve green walnutts. Take your walnutts before they be sheld and pare them and prick them and so put them in water and let them stand 3 or 4 daiys. Shifting them every day in fresh water. Then weigh them and to a pound of walnutts put a pint of clarified sugar. Boile your sugar very well and put them in [illegible] at the end a [illegible] and thro the midle a pinch of Cinamon. Let them boile well. Then take them of a lot then stand till the next day. Then boile your syrrup very well and give them a good heat in it so take them up into your pots. And keepe them for your use.
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62 To preserve green walnutts. Take your walnutts before they be sheld and pare them and prick them and so put them in water and let them stand 3 or 4 daiys. Shifting them every day in fresh water. Then weigh them and to a pound of walnutts put a pint of clarified sugar. Boile your sugar very well and put them in [illegible] at the end a [illegible] and thro the midle a pinch of Cinamon. Let them boile well. Then take them of a lot then stand till the next day. Then boile your syrrup very well and give them a good heat in it so take them up into your pots. And keepe them for your use.
Szathmary Culinary Manuscripts and Cookbooks
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