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Grizelda Hart cookbook, Jan. 6, 1823
Page 17
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Receipt for Pickling Walnuts Wipe them well, and let them remain in salt and water Eight Weeks, taking care to renew, the pickle, wash them. To an hundred Walnuts, take 1 nutmeg, a tea cup full of cloves 1 Table spoonfull of black pepper 1 ditto of alspice, and 1 or 2 onions boiled with the vinegar and poured hot over the walnuts it is an
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Receipt for Pickling Walnuts Wipe them well, and let them remain in salt and water Eight Weeks, taking care to renew, the pickle, wash them. To an hundred Walnuts, take 1 nutmeg, a tea cup full of cloves 1 Table spoonfull of black pepper 1 ditto of alspice, and 1 or 2 onions boiled with the vinegar and poured hot over the walnuts it is an
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