Recipe: Walnut Ink

The walnut ink has a slightly greenish brown tint. It merely changes color and has a good shelf life.

Processing

Step 1: Boil the walnut hulls in water for one hour and fi lter. First add the iron (II) sulphate and then the potash alum.

Step 2: After some time, the ink forms small lumps which may be annoying during use. The lumps only settle slowly but will float up again at the slightest movement. It is recommended to filter this ink again.

Ingredients

50 g	Walnut Hulls (#37300)
200 g	Water (#65000)
2 g	Iron (II) Sulphate (#64200)
0,5 g	Potash Alum (#64100)

Additional Information

Historical Inks

Note

The production requires the following tools: a scale, mortar and pestle, an enameled pot, glass rods or wooden sticks for stirring, glasses, funnels and filters.

Water
Only demineralized water (#65000) is used in the recipes.
Color result
Since many ingredients used in ink recipes are of natural origin, the color result may vary. Deviations from the original recipe may also change the result.
Filtration
The inks are filtered with paper filters.
Cooking
Keep the cooking pot closed with a matching lid.
Shelf life
Moldy ink should not be skimmed off. Please dispose if the ink.
Cleaning
Pots are best cleaned with hot water and a small amount of citric acid (#64150).

We assume no liability for the processing instructions described above. In any case, we recommend the production and evaluation of sample surfaces.

Product list

Author: Kremer Pigmente, Recipe by: Lehner 1890, p. 92.