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English cookbook, 1820
Page 66
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Walnut Catchup Take one hundred of Walnuts at midsummer beat them in a Stone or Wood Mortar and Squeeze out all the Juice thro' a flannel bag boil it well in a bell metal pan Scum it well then put to it a quart of an Ounce of Mace; as much Nutmeg, a few cloves, some pepper & three spoonfuls of Salt, as much Vinegar as will make it sharp: beat your Spice before you put it in. when it is the colour of Claret it is boil'd enough, it is not fit for use till six Months old, bottle it when quite cold. it will keep a dozen years the Older the better. A Ground Rice Pudding Take 3 Ounces of ground Rice and boil it in a pint of new Milk 6 ounces of Sugar the same of butter melted 5 Eggs leaving out two of the Whites, twenty bitter almonds blanch'd & beaten with a little Rose water. bake it or boil it. Sauce Wine butter & Sug
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Walnut Catchup Take one hundred of Walnuts at midsummer beat them in a Stone or Wood Mortar and Squeeze out all the Juice thro' a flannel bag boil it well in a bell metal pan Scum it well then put to it a quart of an Ounce of Mace; as much Nutmeg, a few cloves, some pepper & three spoonfuls of Salt, as much Vinegar as will make it sharp: beat your Spice before you put it in. when it is the colour of Claret it is boil'd enough, it is not fit for use till six Months old, bottle it when quite cold. it will keep a dozen years the Older the better. A Ground Rice Pudding Take 3 Ounces of ground Rice and boil it in a pint of new Milk 6 ounces of Sugar the same of butter melted 5 Eggs leaving out two of the Whites, twenty bitter almonds blanch'd & beaten with a little Rose water. bake it or boil it. Sauce Wine butter & Sug
Szathmary Culinary Manuscripts and Cookbooks
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