To Pickle Walnuts

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 027

Originalrezept:

Take your Walnuts before the Shell grows hard, prick them full of Holes, and put them, as you do them, into Brine; let them lie three Weeks, changing the Brine every four Days; take them out, and wipe them dry with a Cloth; put them into a Pot, with a good Quantity of bruised Mustard Seed; then have your Pickle ready made with white Wine Vinegar as much as will cover them; put in Cloves, Mace, Ginger, Pepper, Salt, three or four Cloves of Garlick stuck with Cloves, and pour your Liquor boiling hot upon them, and keep them close tied for a Fortnight; boil the Pickle again three Times, and put Oil at the Top.

Übersetzung:

Eingelegte Walnüsse

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To Pickle Walnuts", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 027,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-pickle-walnuts (10.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.