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Walnuts To Preserve

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







Take fine large walnuts at the time proper for pickling; prick, with a

large bodkin, seven or eight holes in each to let out the water; keep

them in water till they change colour or no longer look green; then put

them over a fire in cold water to boil, till they feel just soft, but

not too soft. Spread them on a coarse cloth to cool, and take away the

water; stick in each walnut three or four cloves, three or four

splinters of cinnamon, and the same of candied orange; then put them in

pots or glasses. Boil a syrup, but not thick, which, when cold, pour

over the walnuts, and let it stand a day or two; then pour the syrup

off; add some more sugar; boil it up once more, and pour it again over

the walnuts. When cold, tie them up.











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