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Susan Gilbert's late nineteenth century British cookery manuscript
Page 15
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To Preserve Walnuts Your Walnuts must be full grown but no harder than you can run a Pin through, put them in cold water & let them boil 5 minutes, then strain that water off & add fresh, repeat this again; then dry them in a cloth & to every lb of nuts add 1 1/2 lb of the coarsest sugar you can get, stick a clove in each and put them in the jar with a race of ginger & boil a syrup with 1 pt. of water
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To Preserve Walnuts Your Walnuts must be full grown but no harder than you can run a Pin through, put them in cold water & let them boil 5 minutes, then strain that water off & add fresh, repeat this again; then dry them in a cloth & to every lb of nuts add 1 1/2 lb of the coarsest sugar you can get, stick a clove in each and put them in the jar with a race of ginger & boil a syrup with 1 pt. of water
Szathmary Culinary Manuscripts and Cookbooks
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