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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 40
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in Spring Water & Vinegar over a slow Fire, & when green spread them thin on a Cloth & boil y.r vinegar & spice together & when cold put over them in y.r Pots. To pickle Walnuts. Take the best Walnuts fresh gather'd, put them into Water for fourteen Days; shift the Water every Day & the 3 last Days put them in Salt & Water & boil as much vinegar as will cover them; let them stand 5 or 6 Weeks, then drain them from the Vinegar & boil some of the best White Wine Vinegar, let it stand till cold; then lay a layer of Nuts in the Jar & strew some Spice over them with Mustard Seed & Cloves of Garlic; & so do till all are in; then pour the Pickle
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in Spring Water & Vinegar over a slow Fire, & when green spread them thin on a Cloth & boil y.r vinegar & spice together & when cold put over them in y.r Pots. To pickle Walnuts. Take the best Walnuts fresh gather'd, put them into Water for fourteen Days; shift the Water every Day & the 3 last Days put them in Salt & Water & boil as much vinegar as will cover them; let them stand 5 or 6 Weeks, then drain them from the Vinegar & boil some of the best White Wine Vinegar, let it stand till cold; then lay a layer of Nuts in the Jar & strew some Spice over them with Mustard Seed & Cloves of Garlic; & so do till all are in; then pour the Pickle
Szathmary Culinary Manuscripts and Cookbooks
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