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English cookbook, 1820
Page 74
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To pickle Walnuts Prick your Walnuts very well Then put them in strong Salt and Water and let them remain in it it ten days at the end of that time take them out and lay them in Vinegar for three days turning them often that they may strike equally black; take them out and put them in Jars. boil Vinegar pepper Ginger Garlick Mace and make a good rich Pickle. pour it hot upon the Walnuts - add Mustard seed - N B The Vinegar in which the Walnuts have lain makes a good Catchup for immediate use. - Tea Biscuits Mrs Reynick Two pound of Flour 8 ounces of Butter rubbed in 6 ounces of Sugar finely Sifted add a few Carraway Seeds & wet with New Milk roll the Paste thin & cut them of what size you like with a Glass Lay them on Tin sheets prick Them very well & bake in a moderate Oven -
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To pickle Walnuts Prick your Walnuts very well Then put them in strong Salt and Water and let them remain in it it ten days at the end of that time take them out and lay them in Vinegar for three days turning them often that they may strike equally black; take them out and put them in Jars. boil Vinegar pepper Ginger Garlick Mace and make a good rich Pickle. pour it hot upon the Walnuts - add Mustard seed - N B The Vinegar in which the Walnuts have lain makes a good Catchup for immediate use. - Tea Biscuits Mrs Reynick Two pound of Flour 8 ounces of Butter rubbed in 6 ounces of Sugar finely Sifted add a few Carraway Seeds & wet with New Milk roll the Paste thin & cut them of what size you like with a Glass Lay them on Tin sheets prick Them very well & bake in a moderate Oven -
Szathmary Culinary Manuscripts and Cookbooks
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