Honey-Pickled Walnuts from Cod Pal Germ 551

30 Pickled nuts

If you would make pickled nuts, take the nuts eight days before solstice (subenden) and take an awl. Poke five holes into each nut and let them lie in water for eight days. Then peel them (put them) in wine and boil them a little. Then let them rest for a day. Then boil them in honey. Take them out again and stick them with cloves, ginger, and cinnamon. Then take a pure honey and make it boil and prepare it with good ginger spice (ginger and other spice?). Lay the nuts in it and keep it in a small vat or a glazed pot.

I owe thanks to my friend Libby Cripps for pointing me to the as yet unedited fifteenth-century culinary recipe collection that is bound with similar works on fabric dyes and on medicine in the Heidelberg Cod Pal Germ 551. It looks, at first glance, unexceptional, but I will try to keep up a flow of recipes and see whether it has anything of particular interest to offer.

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