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English cookbook, 1700s
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and half a pound of Salt, this Pickle will hold good [illegible] months; it is incomparable to cure Hams Neats Tongues or Beef which you intend to dry, observing when you take them out of the Pickle first to clean and dry them then put them into paper Bags and hang them up to dry in a warm place Probatum est. To Pickle Walnuts black -- You must take large fully grown nuts at their full growth, before they are hard, lay them in Salty Water; let them ly two days, then shift them into fresh water, let them lye two days longer, then shift them again & let them lye three days, then take them out of the water and put them into your Pickling pot. When the pot is half full put in a large Onion stuck with Cloves. To a hundred Walnuts put in half a pint of Mustard seed, a quarter of an ounce of mace, half an ounce of black pepper, half an ounce of allspice, six bay leaves, and a pinch of horseradish; then fill your pot, and pour boiling vinegar over them; Cover them with a plate and when they are cold tie them down with a bladder and leather & they will be fit to eat in two or three months. The next
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and half a pound of Salt, this Pickle will hold good [illegible] months; it is incomparable to cure Hams Neats Tongues or Beef which you intend to dry, observing when you take them out of the Pickle first to clean and dry them then put them into paper Bags and hang them up to dry in a warm place Probatum est. To Pickle Walnuts black -- You must take large fully grown nuts at their full growth, before they are hard, lay them in Salty Water; let them ly two days, then shift them into fresh water, let them lye two days longer, then shift them again & let them lye three days, then take them out of the water and put them into your Pickling pot. When the pot is half full put in a large Onion stuck with Cloves. To a hundred Walnuts put in half a pint of Mustard seed, a quarter of an ounce of mace, half an ounce of black pepper, half an ounce of allspice, six bay leaves, and a pinch of horseradish; then fill your pot, and pour boiling vinegar over them; Cover them with a plate and when they are cold tie them down with a bladder and leather & they will be fit to eat in two or three months. The next
Szathmary Culinary Manuscripts and Cookbooks
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