Transcribe
Translate
Receipts in cookery, Mrs. White of Stoney Lane, England
Page 37
More information
digital collection
archival collection guide
transcription tips
thing you like; french Beans & asparagus must lay in Salt but 2 Days & have but one boil up in Salt & Water; you may put Codlins or any green Fruit done as above To pickle Walnuts. Take y.r Walnuts very young then rub them with a dry flannel & put them into Stone Jars, fill it up near full & then take the hardest Water you can get & make a strong Brine putting either old Pickle or Vinegar an equal Quantity; then cover the Walnuts with Vine Leaves & put a Cork in the Jar, tying it up very close with Leather; then bury it under Ground for 6 Weeks, then take them out, rubbing
Saving...
prev
next
thing you like; french Beans & asparagus must lay in Salt but 2 Days & have but one boil up in Salt & Water; you may put Codlins or any green Fruit done as above To pickle Walnuts. Take y.r Walnuts very young then rub them with a dry flannel & put them into Stone Jars, fill it up near full & then take the hardest Water you can get & make a strong Brine putting either old Pickle or Vinegar an equal Quantity; then cover the Walnuts with Vine Leaves & put a Cork in the Jar, tying it up very close with Leather; then bury it under Ground for 6 Weeks, then take them out, rubbing
Szathmary Culinary Manuscripts and Cookbooks
sidebar
