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Miss Caldwell's book, 1757-1790
Page 74
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(74) Glasses, and pour the Syrop over them & in two days cover them with a paper dipt in Brandy &c. To Preserve Wall-nuts Take young Wall-nuts free from Black Spotts put them in fresh water, Shifting the Water two or three times a day, to take out the bitterness, then Scald them three or four times a day W.th fresh Water till you find them tender when they are so tender that a Straw will run through them take a Small knife and Scrape of all the Outward Rhine, as clean as possible, and After Wipe them With a Cloth, and throw'em into fair Waster as you wipe, then make four Holes in every one of them with a fork, & Stick two Cloves, and two bits of Cinnamon in them
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(74) Glasses, and pour the Syrop over them & in two days cover them with a paper dipt in Brandy &c. To Preserve Wall-nuts Take young Wall-nuts free from Black Spotts put them in fresh water, Shifting the Water two or three times a day, to take out the bitterness, then Scald them three or four times a day W.th fresh Water till you find them tender when they are so tender that a Straw will run through them take a Small knife and Scrape of all the Outward Rhine, as clean as possible, and After Wipe them With a Cloth, and throw'em into fair Waster as you wipe, then make four Holes in every one of them with a fork, & Stick two Cloves, and two bits of Cinnamon in them
Szathmary Culinary Manuscripts and Cookbooks
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