f.20r

To pickle Walnuts

Take walnuts before they begin to be hard lay them in steep
9 days in fair water shifting the water every day then scald them
5 times on this manner lay them in a broad saspan one by
one Cover them with water & set them ^on the fire till they are
ready to boil but be sure they do not boil then put the water away
& put fresh to them having done this 5 times pickle them
up thus lay a layer of walnuts & strew salt on them & then
a layer of dill then a layer of walnuts & do so till your pot is
full then cover them with your pickle which must be made
[thereas] boil water & salt till it will bear an egg then put
2 quarts of vinegar to a pint & half of water. . . . .
always put a bodkin through the walnuts as are not
paired to let the bitterness out . . . . .

How to make the wright french biskets

Take a pound of sugar a pound of flower & 9 eggs then whisk the whights
all up to froth then put in eight of the yolks & beat the eggs & sugar
very well first then beat in the flower & when they are beat
enough put them in paper Coffins they must be put on a
wier or something that the bottom may not stick to the oven to burn
them the paper must be flowerd [&] the biskets sugar done over them
when they go in the oven & eggs must have Ambergraise or what
you like in them to perfume them

Black Cherry Water

Take 3 pound of black Cherrys pick off the stalks & bruise them that
you crack the stones cardius baume sweet marjorim & spearemint
of each 2 large handfulls 3 pints of claret wine 4 nutmeggs
& the like weight of Cinnamond beat the spice & bruise the herbs
& put altogether let it stand 24 hours & then distill it
in a cold still or limbeck

To fry Toste
Take a loaf of wheight bread & cut it in slices like tosts then have
some thick cream & the yolk of an egg & a spoonfull or 2 of sack
& a little sugar beaten altogether & dip your toste well in
it & fry them with some sweet butter then serve them up
scrape sugar on them