When the juice is in the almond state, break them in two, detach the white parts with a circular movement, then throw them into cold water in which a little powdered alum has been dissolved; drain through a colander, and throw over a handful of white salt, two finely cut up shallots, and put them into a salad bowl, adding the juice of two lemons; roll them in their seasoning, and serve on side dishes.

(834). Pickled Green Walnuts (Cerneaux Confits)

These walnuts come ready prepared; serve on side dishes with a little of their liquor. Walnuts preserved in sugar and drained, then laid in a vessel with vinegar, cloves and ginger make an excellent hors-d'oeuvre.