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English cookbook, 1700
Page 34
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To pickle walnuts. Geather your wallnuts just before thay harden that yon may run a pin through em, then boile some salt and water and poure on 'em, and put fresh salt and water to 'em every day pourng the old from them for a week, then boile 'em in water and salt, putting them in whilst the waters cold, and let them boile for a quarter of an houre slow, skiming them very well, then take them up nito sives to drain the water well from 'em and let 'em stand till thay'r cold, then boile your vineger and poure
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To pickle walnuts. Geather your wallnuts just before thay harden that yon may run a pin through em, then boile some salt and water and poure on 'em, and put fresh salt and water to 'em every day pourng the old from them for a week, then boile 'em in water and salt, putting them in whilst the waters cold, and let them boile for a quarter of an houre slow, skiming them very well, then take them up nito sives to drain the water well from 'em and let 'em stand till thay'r cold, then boile your vineger and poure
Szathmary Culinary Manuscripts and Cookbooks
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