The 1901 Cookbook Archive
No. 3595 — Walnut Oil
English historical translation of Molokhovets recipe No. 3595 from the 1901 Russian cookbook, retaining original methods and measures.
The source prices walnut oil at around 40 kopecks per pound and uses it for frying fish and dressing soups and sauces.
To keep walnut oil fresh for two years or more, the author suggests mixing ½ garnetz white peas into 10 pounds oil, after first crushing the peas coarsely in a mortar and removing fine particles with a sieve.
The oil is used without separating it from the peas.
Historical editorial note: The claim that crushed peas preserve edible oil for years is unverified and may increase contamination. Store modern food-grade oils according to the producer's guidance.
Original source: Read Russian recipe No. 3595. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.