JB/107/110/002

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Walnut shell pickle
1/2 tb—
The husks of ripe
walnuts at the time
They separate most
easily from the walnut
& before they begin
to rot—
6 tb — — — 1d
Salt 1 tb 1
Labour 1/2

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21/2

Pound the
husks adding the
salt when they are
nearly bruised into
an uniform mass
so that it may be perfectly mixed.

This & all other
pickles must be kept
in close vessels, casks
peaded down, jars with
bladder tied over the
mouth, or cloth or paper
covered with melted
pitch &c. when a
stone vessel is opened
it should be emptied
into smaller ones, so
that no more than
sufficient for two or
three weeks consumption
may be put into
each.

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3 1/2 quart
Walnut husk pickle
4 quarts —— } 6
flourofmustard 1/2 tb 3
horseradishleaves 1/2tb 1/2
powdered ginger 2oz 2 1/2
vinegar 1 qt 4
carraway seeds 2oz 1/2
pimento do 2 1/2
salt 1superscript text/4 tb 1/4
onions pounded 1lb 1
garlic 1/4 03 1/2
Labour - 1
Water 1 quart —

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1 " 904

Mix the ingredients,
stir the mixture over
afire till the instant
before it boils. To
save labour in stirring,
the walnut
pickle & water may
be made to boil before

Walnut shell pudding

Pounded salt or red herring, bacon, pit-chards & may be added at pleasure to either of the above pickles

Mushroom catchup

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Gooseberry fool

Baked apple pudding

Gooseberry pudding

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Stewed pease

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Turnip pudding

Carrot pudding

Onion soup

Suet dumpling

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Mashed turnips

Turnip soup

Carrot soup

Identifier: | JB/107/110/002"JB/" can not be assigned to a declared number type with value 107.
Date_1	1796-01-24	Marginal Summary Numbering
Box	107	Main Headings
Folio number	110	Info in main headings field	vegetable food
Image	002	Titles
Category	copy/fair copy sheet	Number of Pages	2
Recto/Verso	recto	Page Numbering
Penner		Watermarks	i taylor
Marginals		Paper Producer	evan nepean
Corrections		Paper Produced in Year
Notes public	date is date copied	ID Number	35101
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