Take green walnuts that are young enough to be easily PIErced through with a large needle. Having pricked them all in several places, throw them into an earthen pan with a large handful of salt, and barely sufficient water to cover them. Break up and mash them with a potato-beetle, or a rolling-pin. Keep them four days in the salt and water, stirring and mashing them every day. The rinds will now be quite soft. Then scald them with boiling-hot salt and water, and raising the pan on the edge, let the walnut liquor flow away from the shells into another pan. Put the shells into a mortar, and pound them with vinegar, which will extract from them all the remaining juice.
Put all the walnut liquor together, and boil and skim it, then to every quart allow an ounce of bruised ginger, an ounce of black pepper, half an ounce of cloves, and half an ounce of nutmeg, all slightly beaten. Boil the spice and walnut liquor in a closely covered vessel for three quarters of an hour. When cold, bottle it for use, putting equal proportions of the spice into each bottle. Secure the corks with leather.
Directons for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)