DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1700

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Page 98

98
To Preserve Walnuts
Put them in spring water a day or two, changing the water, then boil them, and as the water grows bitter put more boiling water to them, till the bitterness goes off, when they are tender enough to run a straw through them, pare them and stick in every nutt two or 3 Cloves, take double weight of powder Sugar, to every pound of Sugar half a pint of water, let it boil up, then put in your Walnuts, let them boil till they sink in the Syrope
To stew Pippins
Take 1 Dozen & half of pippins pare them very clean & then put them in a stew pan with water enough to cover them the peel of one Lemon cut into very thin shreds fine lump sugar to your taste cover the pippins close with their own peels then cover your pan & stew them gently till quite clear take care they dont break. If you wish them to cook Red add a little cochineal
[Mrs?] [Battin?]
Shrewsbury Cakes
1 lb of flour 1/2 of Butter 4 Eggs worked up to a Paste with a little sugar rolled very thin. cut into shapes & baked on tins.

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98 To Preserve Walnuts Put them in spring water a day or two, changing the water, then boil them, and as the water grows bitter put more boiling water to them, till the bitterness goes off, when they are tender enough to run a straw through them, pare them and stick in every nutt two or 3 Cloves, take double weight of powder Sugar, to every pound of Sugar half a pint of water, let it boil up, then put in your Walnuts, let them boil till they sink in the Syrope To stew Pippins Take 1 Dozen & half of pippins pare them very clean & then put them in a stew pan with water enough to cover them the peel of one Lemon cut into very thin shreds fine lump sugar to your taste cover the pippins close with their own peels then cover your pan & stew them gently till quite clear take care they dont break. If you wish them to cook Red add a little cochineal [Mrs?] [Battin?] Shrewsbury Cakes 1 lb of flour 1/2 of Butter 4 Eggs worked up to a Paste with a little sugar rolled very thin. cut into shapes & baked on tins.