walnuts by Medievalists.net May 30, 2011 Related PostsDyeing with Tannic Acid and Iron: Walnut HusksMedieval Cooking TipsCooking Tips from the Middle AgesComparing China and India in the 9th centuryA 13th-century Scandinavian cookbook: Libellus de arte coquinaria Advertisement Subscribe to Medievalverse Email address First name Last name I consent to receiving your weekly newsletter via email. Subscribe Powered by EmailOctopus Post navigation Previous Post Previous Post
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