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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 63
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To make Walnut water Take a peeke of green walnuts bruse ym in a morter, & put them in a well glassed vessell or Jae, ad to ym a pound of [rew?] shred Small, 3 feggs Slised, mngle them together, then ad 2 gallons of white wine, & 3 of brandy; Stir it well together, & let it Stand 24 hours, and then Still in A Could Still well luted, and Seasen it with fine Shuger or Sirrop of white wallnuts.
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To make Walnut water Take a peeke of green walnuts bruse ym in a morter, & put them in a well glassed vessell or Jae, ad to ym a pound of [rew?] shred Small, 3 feggs Slised, mngle them together, then ad 2 gallons of white wine, & 3 of brandy; Stir it well together, & let it Stand 24 hours, and then Still in A Could Still well luted, and Seasen it with fine Shuger or Sirrop of white wallnuts.
Szathmary Culinary Manuscripts and Cookbooks
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