Recipe Manuscript

To Presarue Wallnuts

Name: To Presarue Wallnuts
Prep time: PTPT35M
Cook time: PTPT25M
Yield: 10
Cuisine: European
Ingredients: 500 g young, green walnuts (early summer; before the shell forms); 500 ml water, plus extra for boiling; 500 g granulated sugar

1674

From the treasured pages of Cookbook of Susanna Packe

Written by Susanna Packe

Renaissance (1400 - 1700)European Beginner Dessert Other

Original Recipe • 1674

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Presarue Wallnuts

"Take your wallnuts before the be sheeld: which you may know by persing them with a bodking then pare of all the green till ye be puer whit put them in fare water as you doe them to presarue the cooler let them have one boyle in that water then make a syrop for them & Boyle them till yt be cleare when the are could put them up= These are more for medisen then Banquit= The are Acounted good for a Consumtion:."

Note on the Original Text

The recipe is written in early modern English, following a brief, imperative style common among manuscript collections of the period. Spelling is highly variable—'presarue' for 'preserve', 'wallnuts' for 'walnuts', and 'syrop' for 'syrup'—reflecting both dialect and the lack of standardized spelling in the 17th century. Quantities, timings, and precise temperatures are left to the cook’s judgment, relying on sensory cues: clarity of the syrup, color retention, ease of piercing. The recipe juxtaposes culinary instruction with health advice, a hallmark of recipes meant for both the kitchen and the stillroom.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Susanna Packe - Click to view recipe in book

Title

Cookbook of Susanna Packe (1674)

You can also click the book image above to peruse the original tome

Writer

Susanna Packe

Era

1674

Publisher

Unknown

Background

A delightful culinary treasure from the 17th century, this book offers a charming glimpse into the flavors and techniques that graced English kitchens in Susanna Packe's time, promising a feast of history and taste for any food enthusiast.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe is drawn from the recipe book of Susanna Packe, dated 1674—an era rich in domestic medicine and seasonal preserving. Green walnuts were regarded both as delicacies and as medicinal foods, prized for their reputed benefits against 'consumption' (likely referring to tuberculosis or general wasting illness). The recipe sits at the intersection of early modern English banqueting traditions and household healthcare, reflecting both the ingenuity and the medical anxieties of the 17th-century kitchen. The clarification in the manuscript that the preserve is 'more for medisen than Banquit' offers a glimpse into the period’s beliefs: preserved fruits were considered both treats and potential remedies.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 17th century, this preserve would have been made using a sharp knife or paring tool for peeling, a metal bodkin (pointed skewer) to test ripeness, and a large cauldron or kettle over an open hearth for boiling. Earthenware or ceramic bowls held the soaking nuts, and heavy iron pans were used to simmer the syrup. Storage was commonly in stoneware or glass jars sealed with waxed parchment or bladder. Simple wooden spoons or spatulas and linen cloths would be used throughout the process.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

35 mins

Cook Time

25 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb 2 oz young, green walnuts (early summer; before the shell forms)
2 cups water, plus extra for boiling
1 lb 2 oz granulated sugar

Instructions

To preserve green walnuts, first gather young, unripe walnuts before they develop their hard shells—usually when you can pierce them easily with a skewer.
Peel away all the green outer skin until you reach the pure white nut inside.
Place the peeled walnuts in a bowl of clean water as you go, which helps preserve their pale color.
Once prepped, give the walnuts a quick boil in fresh water for about 2 minutes.
Next, drain and set aside.
Prepare a simple sugar syrup by dissolving sugar in water (about 1:1 ratio by weight), bring it to a simmer, and add the walnuts.
Simmer until the syrup becomes clear and the walnuts appear translucent, about 15–20 minutes.
Let everything cool, then transfer the walnuts and syrup to clean jars.
Traditionally, these preserved walnuts were used more for medicinal purposes than as a sweetmeat.

Estimated Calories

180 per serving

Cooking Estimates

You will spend some time peeling the walnuts, then boil them briefly, and finally simmer them in syrup. The whole process takes about an hour, with hands-on prep and active cooking. Each serving has an estimated 180 calories, based mostly on the sugar used.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.