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Pickled Butternuts or Walnuts
From The household (of the Detroit free press), 1886
Serves 20
Good to eat in a month.
Presented as published in 1886. 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
144Calories
2 gProtein
26 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories144 kcal
Protein1.9 g
Carbohydrates26 g
Fiber7 g
Sugars10 g
Total Fat6.2 g
Saturated Fat1.8 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol0 mg
Sodium38 mg
Potassium211 mg
Calcium111 mg
Iron3.5 mg
Magnesium54 mg
Phosphorus32 mg
Zinc0.6 mg
Copper0.5 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A7.7 mcg
Vitamin E0.8 mg
Vitamin K19 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate14 mcg
Choline3.8 mg
Caffeine0 mg
Water2.6 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 474. The excerpt below is the record exactly as published.
PICKLED BUTTERNUTS OR WALNUTS. Gather them when soft enough to be pierced with a pin. Lay them in strong brine for five days changing this twice in the meantime. Drain and wipe dry ; pierce each by running a large darning-needle through it, and lay them in cold water for six hours. To each gallon of vinegar allow one cup of sugar, three dozen each of whole cloves and black pepper corns, half as much allspice and a dozen blades of mace
Cook this with the app: pantry check, scaling, and the assistant.