Monday, May 30, 2011

To preserve Artichokes young, green Walnuts and Lemons, and the Elecampane-Roots, or any bitter thing

Take any of these, and boil them tender, and shift them in their boyling six or seven times to take away their bitterness out of one hot water into another, then put a quart of Salt unto them, then take them up and dry them with a fair cloth, then put them into as much clarified Sugar as will cover them, then let them boil a walm or two, and so let them stand soaking in the Sugar till the next morning, then take them up and boil the Sugar a little higher by it self, and when they are cold put them up.

Let your green Walnuts be prickt full of holes with a great pin, and let them not be long in one water, for that will make them look black; being boiled tender, stick two or three Cloves in each of them.

Set your Elecampane-Roots, being clean scraped, and shifted in their boilings a dozen times, then dry them in a fair cloth, and so boil them as is above written, take half so much more than it doth weigh, because it is bitter, &c.

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