SC - Re: Walnuts

[RuddR at aol.com]

Bogdan writes:

<Salut!
I know that Juglens nigra is native to the US, but is there an oldworld
walnut?  If so, has anyone tried making "walnut milk," or seen recipes
using walnuts??

Just curious.

cu drag,
Bogdan>

Sauce for stockysshe in an-other maner (Ashmole MS 1439, Two 15th Cent.
Cookery Books, p109), has walnuts, garlic, pepper, bread and salt ground
together and thinned with fish broth: thick garlic walnut milk.  It goes great
with more than fish, and very easy in a blender.

Rudd Rayfield
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