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This nut is a native of Persia, and was introduced into England from France. As a pickle, it is much used in the green state; and grated walnuts in Spain are much employed, both in tarts and other dishes. On the continent it is occasionally employed as a substitute for olive oil in cooking; but it is apt, under such circumstances, to become rancid. The matter which remains after the oil is extracted is considered highly nutritious for poultry. It is called mare, and in Switzerland is eaten under the name of pain amer by the poor. The oil is frequently manufactured into a kind of soap, and the leaves and green husks yield an extract, which, as a brown dye, is used to stain hair, wool, and wood.

The Black Walnut (Juglans nigra) is also used for dyeing. See Natural Dye Projects for details.
Colonial Sense recipes using walnut, walnuts (15)

"for Geese, Pork, &c."

(French Recipe)

Basic sauce

Sweet fritters

Basic cooking

Great use for basil

Basic meat

"For a scrag of boiled mutton"

Fruit & coffeecake topping

Fruit & coffeecake topping

Cake with your tea

Tasty snack or dessert topping

Versatile sauce

From walnut shells

(Very Good)

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