[Sca-cooks] Honey Bacon War Siege Cooking review

Johnna Holloway johnnae at mac.com
Sat Jun 23 08:53:37 PDT 2012

Here's an English version for the walnuts
It's almost an after thought.
This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

To preserve Orenges, Lemmons, and Pomecitrons. First shave your Orenges finely, and put them into water two dayes and two nights, changing your water three times a day then perboyle them in three severall waters, then take so much water as you think convenient for the quantity of your orenges then put in for every pound of Orenges, one pound & a half of sugar into the water, and put in two whites of Egs & beat them altogither, then set them on the fire in a brasse vessel, and when they boile, scum them very clean, and cleane them through a Jellye bag then set it on the fire & put in the orenges. Use walnuts in like manner and use Lemmons & Pomecitrons in like sort, but they must lye in water but one night. 

Zingermans sells preserved walnuts.

They are quite good, expensive but good.

BTW- St John's Day is June 24 which is tomorrow. 


On Jun 22, 2012, at 11:23 AM, Raphaella DiContini wrote:
> Bonus (open to all contestants) 
> This is an excerpt from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.)
> WALNUT PRESERVE. Take, before St. John's Day, fresh walnuts and peel them and pierce them, and put to soak in cold water for nine days, and each day renew the water: then let them dry, and fill the holes with cloves and ginger, and boil in honey, and thus keep them preserved.

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