Wellcome Collection: Cookery-books: 18th cent. (MS1810)

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27 18 To Make Jam of Apricocks

{(N^o.30)} Take Apricocks & pare them, cut them in peices & to every Pound of them, take 3/4 poundpound of double refine Sugar, take half the Sugar & the whole Quantity of Apricocks & boil them as fast as you can, do not stir them with a spoon but keep them shaking till they are almost enough, then put in the rest of the sugar, & give it one boil or two and so let it cool, then put it off the fire, you may try if it will Jelly

To Pickle the Indian way

{(N^o.31)} Take fruit or greens, & strew them with fine Salt, that they may be well salted, shake them well every day, then drain the water from them, do this for 3 days throwing a Handfull of fresh salt every day, after You have well drained them, then lay them separate in the sun till they are quite Dry, the put some of the best vinegar to them, some mace cloves peper, beat mustard seed and Powder of Tumerick & mace with vinegar into a pulp, which must be mix'd with the Other Ingredients, some cloves of Garlick skin'd & long peper, as to the Ingredients you must govern yourself by the Quantity of fruit you use, Colly Flower looks pretty this way but for Goodness the whitete cabbage is preferd

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{No.32} To Preserve Walnuts white

Gather your walnuts the Latter end of June or the beginning of July, pare of the Green very clean & prick them full of Holes, & put them in cold water for 5 or 6 days Hours, then put them into Boiling water, & let them Boil, then change them into more boiling water, & let them boil, then put them into fresh boiling water, & let them boil a little while, then take their weight of Double refine Sugar, & put to it 1 1/2 pint of water, & boil them a Little, then stick a clove in each, & put them in the syrup, boil them till they are half Enough, & set them by till next day, then put through each of them a peice of cittron or candy'd Orange peel, then take musk & Amber grese according to the Quantity of Nutts, tie them in a peice of fine Leather, & put them in the syrup, then boil them till they are enough, & keep them for your uses

{(No.33)} To Pickel Walnuts White

Gather your nuts, as above pare of the rind till they are white, throw them as you do them into water & salt, Changing them 2 or 3 times, then have ready some boiling water & milk, then put in the nuts let them boil till they are tender, lay them on a cloth till they are cold, then make a Pickle of white wine & white wine Vinegar more wine then Vinigar, some cloves Mace & whole peper, boil it well, & let it stand till cold put them in pots or Glasses pouring the {Pickel on them, Prick holes in them before you put them in salt & water you may eat them in a week} 19

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