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Walnuts No 5

(Pickles.) - (The Lady's Own Cookery Book)







Put into a stone jar one hundred large double nuts. Take one ounce of

Jamaica and four ounces of black pepper, two of ginger, one of cloves,

and a pint of mustard-seed; bruise these, and boil them, with a head or

two of garlic and four handfuls of salt, in a sufficient quantity of

vinegar to cover the nuts. When cold, put it to them, and let them stand

two days. Then boil up the pickle, pour it over the nuts, and tie them

down close. Repeat this process for three days.











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