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To make Leamon Sallet
Take the pal oft Leamons pare them pretty think; then Cut the Rinds in Long
pieces Like Small Ribin boyle them In a good quantitie of water till
they be tender, then take them out of your water Draine them till they be dry
& wring the Juce of Leamons over them, make the picke of white wine vineger
& double refined Sugar well mixed together & put them Into a Glasse or pott
this may be done when you use your Juce of Leamons for other things.
To Pickle Walnuts after the Indian
way, given by an Indian Marchant
Cathon your Walnutts when they be so young yet you my thrust A
pin through them, Let them be gathered In a dry day, & put them
Into a great pott of water shifting of It every other day for A
weeke, & then fo a fotnight every day twice put fresh water
Into them, then put them Into a haire Cive all Night to run dry, then put
them over your fire with a good quantitie of water & Let them boyle, till they be soft
a Little Soft; then draine them out with a Counse Cloth Rub of the skin; take
of white wine vinegar & of Cold water of each as Like quantitie
boyle as much as will cover then when they are put up; before
you put them Lay In the Bottome of your pott on Glasse, a handfull of
fennell or dill; A handfull of Cloves of garlick, & a handfull of
Sharlotts & a handfull of Salt upon them & some Cloves & mace.
& then put a Lay of Walnutts, & the Same quantitie of things as
before & then a Lay of Walnutts as before; & So continue till all
the walnutts be In, then put In as much of your pickle as will
cover them & lye them up Close with a Leather.
To Pickle Broome Budds
Take brine of water & Salt Bouled & when It is cold, put In
your budds being lyde up In Lynnin Baggs, you might Shift them Into
fresh wine as Long as your wine Looks black, & boyle them
In the soft brine, & when they are Cold keep them In vinegar.