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Robert Godfrey receipts, 1665-1799
Page 73
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To pickell Wallnuts ------ ------ ------ 73 take the nuts hen they are well grown yet so young - that a pin will goe through them coddell them in water - till the skins are ready to peell of then put them into- salt and water changing the salt and water every day when they have lain 3 or 4 days take y.m out and scrape of the skinds with - a knife till you see the veins of the nut then put them into fresh water and salt and some salt peter an bay salt and - when they have lain in it a fortnight take them out and - letthem drain 5 or 6 hours then take 3 quarts of white - wine vinegar and 3 of white wine [1?] ounce of ginger 4 of white peper 2 of cloves and 2 of mace a handful of bay leaves and a pint of salt let the vinegar and wine bole half a quart of an hour and let the salt just boyle in it put in the other things just as you take it of the fire
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To pickell Wallnuts ------ ------ ------ 73 take the nuts hen they are well grown yet so young - that a pin will goe through them coddell them in water - till the skins are ready to peell of then put them into- salt and water changing the salt and water every day when they have lain 3 or 4 days take y.m out and scrape of the skinds with - a knife till you see the veins of the nut then put them into fresh water and salt and some salt peter an bay salt and - when they have lain in it a fortnight take them out and - letthem drain 5 or 6 hours then take 3 quarts of white - wine vinegar and 3 of white wine [1?] ounce of ginger 4 of white peper 2 of cloves and 2 of mace a handful of bay leaves and a pint of salt let the vinegar and wine bole half a quart of an hour and let the salt just boyle in it put in the other things just as you take it of the fire
Szathmary Culinary Manuscripts and Cookbooks
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