Pickle Walnuts
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
79Calories
3 gProtein
20 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories79 kcal
Protein3 g
Carbohydrates20 g
Fiber8.3 g
Sugars0.6 g
Total Fat1.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium25 mg
Potassium418 mg
Calcium146 mg
Iron3.1 mg
Magnesium57 mg
Phosphorus48 mg
Zinc0.5 mg
Copper0.4 mg
Manganese6.2 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A7.2 mcg
Vitamin E0.7 mg
Vitamin K48 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate9.3 mcg
Choline5.7 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 12. The excerpt below is the record exactly as published.
Pickle Walnuts. When a pin will penetrate the rind, they are forward enough to pickle. Put them into a brine of salt and water boiled, and strong enough to bear an egg. Let them soak six days, then change the brine. Let them stand six more, then drain them. Pour over them, in a jar, a pickle of the best white wine vinegar, with a good quantity of pimento, pepper, ginger, mace, cloves, mustard seed, and horse radish
Cook this with the app: pantry check, scaling, and the assistant.