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Salad of Walnuts


The European walnut only can be used, and as soon as good to eat; that is, before the outer shell dries and opens. Break the nuts in two, take out the kernels with a pointed knife, and place them in a salad-dish, with some juice of grapes not yet ripe; add salt and pepper, leave thus two or three hours, moving now and then, and serve. The edible part will be found very good eaten that way. To persons who have never eaten any, it may appear a strange dish, but let them try it.


Hand-Book of Practical Cookery (1884).


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