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To Have Walnuts Fresh Throughout the Season

Soak walnuts in salted water for at least 24 hours, then dry them.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 1 ingredients
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To Have Walnuts Fresh Throughout the Season

Ingredients

Directions

  1. Add 1 teaspoonful of salt to each pint of water.

  2. Place walnuts in the salted water for at least 24 hours.

  3. Remove walnuts and rub them dry.

  4. Alternatively, place freshly picked walnuts in an earthen pan, sprinkle salt among them, add damp hay on top, and cover with a lid.

  5. Wipe walnuts well before serving.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Walnuts (in the method)
The main food being preserved; the salt soaking or packing is what keeps them from spoiling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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