53

To Pickle walnuts Ditto.
Take a 100 of Larg walnuts Clear from specks and
bruses & take as much water as you think will cover them
make it salt enough to bare an Egg let it just simmer
over the fire but not boyle pour your water upon your nuts &
lett them lay 9 days shifting your water every other day
then take them out & wipe them very dry, then have one
ounce of black pepper 1 ounce of white pepper 1 ounce of
long peper 1 ounce of Ginger half and ounce of mace & half
an ounce of Cloves Put a lay of the nuts & a lay of the spice
with heads of 2 Garlick & 2 Ionions with a stick of
horsredish sliced and half a pint of mustard seed take
as much white wine vinegar as you think will cover them
and boyl it up with some of the spice and pour it upon your
nuts - be sure to stop them very [Cloive] down.

To make white Jelly Ditto.
Take a quart of very good strong Jelly & put to it a pint
of Cream a quarter of a pint of white wine Oring flower
water & sugar to your tast put altogeather over the fire &
lett it boyl a little then take it of & stir it all one way
an hour & half for if you are not carefull in the sturing
it will neither mix well nor look to pleas you
Dip your Cups in Cold water just before you fill them.
if you woold have it to turn out & when you send them
to Table. Stick blanch almonds on them.

To make pomatum. Ditto:
Take the fat of a line of veal, and a dozen of Lemon
pleals beat them very fine in a stone mortar and then
melt it over the fier.

To Pickle walnuts Ditto.
Take a 100 of Larg walnuts Clear from specks and
bruses & take as much water as you think will cover them
make it salt enough to bare an Egg let it just simmer
over the fire but not boyle pour your water upon your nuts &
lett them lay 9 days shifting your water every other day
then take them out & wipe them very dry, then have one
ounce of black pepper 1 ounce of white pepper 1 ounce of
long peper 1 ounce of Ginger half and ounce of mace & half
an ounce of Cloves Put a lay of the nuts & a lay of the spice
with heads of 2 Garlick & 2 Ionions with a stick of
horsredish sliced and half a pint of mustard seed take
as much white wine vinegar as you think will cover them
and boyl it up with some of the spice and pour it upon your
nuts - be sure to stop them very [Cloive] down.

To make white Jelly Ditto.
Take a quart of very good strong Jelly & put to it a pint
of Cream a quarter of a pint of white wine Oring flower
water & sugar to your tast put altogeather over the fire &
lett it boyl a little then take it of & stir it all one way
an hour & half for if you are not carefull in the sturing
it will neither mix well nor look to pleas you
Dip your Cups in Cold water just before you fill them.
if you woold have it to turn out & when you send them
to Table. Stick blanch almonds on them.

To make pomatum. Ditto:
Take the fat of a line of veal, and a dozen of Lemon
pleals beat them very fine in a stone mortar and then
melt it over the fier.