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Anne Bayne booke [of recipes] circa 1700
Page 166a
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To Pickle [Wallnutt?]] Mrs Shippard Run a knitting needle through the end of each nutt Make a Brine that will bear an Egg & Lay the Nutt in itt 12 days shifting the Brine every 3 days Lay something upon them to keep them down, then take your nutt & putt them into vinegar for 3 or 4 days with a handfull of salt dran them from this vingar & to a [?] of nutts put a pint of mustard seed Brursed a little 3 or 4 Cloves of garlick Jamaica & Glack peper a quarter of a pound of Each, a little ginger 2 ounces of mace 6 nutminge slices putt theas togather when your nutts are well done putt them into your pan & putt your spices & all on the top Boyle enough of the best vinigar to cover them pour itt on scalding hott Stopp itt Close._______
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To Pickle [Wallnutt?]] Mrs Shippard Run a knitting needle through the end of each nutt Make a Brine that will bear an Egg & Lay the Nutt in itt 12 days shifting the Brine every 3 days Lay something upon them to keep them down, then take your nutt & putt them into vinegar for 3 or 4 days with a handfull of salt dran them from this vingar & to a [?] of nutts put a pint of mustard seed Brursed a little 3 or 4 Cloves of garlick Jamaica & Glack peper a quarter of a pound of Each, a little ginger 2 ounces of mace 6 nutminge slices putt theas togather when your nutts are well done putt them into your pan & putt your spices & all on the top Boyle enough of the best vinigar to cover them pour itt on scalding hott Stopp itt Close._______
Szathmary Culinary Manuscripts and Cookbooks
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