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Miss Caldwell's book, 1757-1790
Page 61
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(61) To Pickle Salmon Take a quart of White wine Vinegar & Quart of Ale, a bunch of sweet-herbs, a handfull or two of Fennel two Handfulls of Salt and give them a boil then boil your Salmon in Salt Water and when it is cold put in the Pickle. To Pickle Wall-nuts Take your Wallnuts before they come to a Shell and put them into Strong Water, & Salt & let them Stand for four days, then take more Water & Salt, and put it Over the Fire & let it come to a boil, put your Wall-nuts in a Crock and pour the boiling liquor over them and Cover them Close and do so Successively three or four times a day (Warming the
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(61) To Pickle Salmon Take a quart of White wine Vinegar & Quart of Ale, a bunch of sweet-herbs, a handfull or two of Fennel two Handfulls of Salt and give them a boil then boil your Salmon in Salt Water and when it is cold put in the Pickle. To Pickle Wall-nuts Take your Wallnuts before they come to a Shell and put them into Strong Water, & Salt & let them Stand for four days, then take more Water & Salt, and put it Over the Fire & let it come to a boil, put your Wall-nuts in a Crock and pour the boiling liquor over them and Cover them Close and do so Successively three or four times a day (Warming the
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