Name: Filberts, to Keep
Ingredients: sound and very ripe filberts; coarse sea salt

Filberts, to Keep

Ingredients

sound and very ripe filberts
coarse sea salt

Directions

Remove the husks from the filberts.
Place them in dry stone jars and tie the jars with brown paper.
Store in a cool, dry place.
For the Turkish method, rub the nuts dry with a coarse cloth.
Sprinkle a little salt in the jar, layer the filberts, and add salt between each layer.

Recipe from a historical cookbook (Internet Archive).

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.