Walnuts in Brandy

Ingredients

• good brandy
• good cane sugar

Method

1. 1

   Choose unripe walnuts, peel, and soak in cold water.

2. 2

   Boil sugar to small thread, pour over nuts, and let sit overnight.

3. 3

   Repeat boiling and soaking for three days, then mix with brandy and bottle.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 16. The excerpt below is the record exactly as published.

Walnuts in Brandy. — Choose the walnuts before they are altogether ripe, and peel them carefully to keep them as whole as possible, throwing them into cold water as you peel them. Now bring some water to the boil, throwing in the nuts, but be careful to lift the pan from the fire the moment you see it is going to boil up again, then drain them off into more cold water, acidulated with a little lemon juice (use enough lemon juice to give the water a notice- able but not too strong acid flavour), meanwhile, boil some good cane sugar to the small thread (i.e., till on dipping your finger and thumb into cold water, and then into the sugar, you can draw out a tiny thread between them), drain the nuts, place them in a basin, pour the boiled sugar on them, and leave them in this for the night. Next day strain off the sugar, again boil it up till on testing it as before, it will form a longer thread than the first time, before it snaps ; again let the nuts stand in this for a night; next day boil the sugar again till the thread will be longer still, and again leave them a fourth night, 32 PICKLES AND PRESERVES. when you again boil up the sugar till on testing it, you can stretch your finger and thumb to their very widest without breaking the thread ; now put the nuts in a pan, and pour on to them the syrup mixed with an equal quantity of good brandy

Cook this with the app: pantry check, scaling, and the assistant.