To preserve white Walnuts

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

First pare your Walnuts till the White appears and nothing else, you must be very careful in the doing them that they don’t turn black, and as fast as you do them, throw them into Salt and Water, and let them lye till your Sugar is ready. Take three Pounds of good Loaf Sugar, put it into your Preserving-pan, set it over a Charcoal Fire, and put as much Water as will just wet the Sugar, let it boil, then have ready ten or a dozen Whites of Eggs strain’d and beat up to a Froth, cover your Sugar with the Froth as it boils, then skim it, and boil it, and skim it, till it is as clear as Chrystal, then throw in your Walnuts, and just give them a Boil till they are tender, then take them out, and lay them in a Dish to cool, when cool put them into your Preserving-Pan, and when the Sugar is as warm as Milk pour it over them; when quite cold paper them down.

Thus clear your Sugar for all Preserves, Apricots, Peaches, Gooseberries, Currants, &c.