To distill Walnut-water

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take a Peck of fine green Walnuts, bruise them well in a large Mortar, put them in a Pan, with a Handful of Balm bruised, and put two Quarts of good French Brandy to them, cover them close, and let them lye three Days; the next Day Distil them in a cold Still, from this Quantity draw three Quarts, which you may do in a Day.