DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1750-1780

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Page 89

To Pickle Wallnuts White
Take ye wallnuts att there full groth before ye shells are hard & pore ym to ye white part putting ym into watter & Salt preaty strong yn chang ye Salt & watter & scald ym gently in it yn take ym out of ye watter & cover ym till ye be cold yn take as much whit wine vinagar as will cover ym put in some garlick some whole paper & mace & nutmeg & a good deal of mustard seed mix ye Ingredients & boyle with ye vinagar wn cold put in ye walnuts & a bit of horsreadish.
To Pickle Samphire
Put it in a brass pot yt will hold it put to it as much wine vinegar as watter but no salt set it over a clear fire cover it close & boyle it lasurly till it be come green yn put it in to barill with white wine vinegar stop up ye head & keep it for use.
To Make a pickle for Sturgon
Take watter & bran & boyle it very well yn put in some brown sugar so strain it of wn it is Cold put in your Sturgon.

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To Pickle Wallnuts White Take ye wallnuts att there full groth before ye shells are hard & pore ym to ye white part putting ym into watter & Salt preaty strong yn chang ye Salt & watter & scald ym gently in it yn take ym out of ye watter & cover ym till ye be cold yn take as much whit wine vinagar as will cover ym put in some garlick some whole paper & mace & nutmeg & a good deal of mustard seed mix ye Ingredients & boyle with ye vinagar wn cold put in ye walnuts & a bit of horsreadish. To Pickle Samphire Put it in a brass pot yt will hold it put to it as much wine vinegar as watter but no salt set it over a clear fire cover it close & boyle it lasurly till it be come green yn put it in to barill with white wine vinegar stop up ye head & keep it for use. To Make a pickle for Sturgon Take watter & bran & boyle it very well yn put in some brown sugar so strain it of wn it is Cold put in your Sturgon.