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Pickled Walnuts
From Modern cookery, in all its branches, 1884
Serves 20
Presented as published in 1884. 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
960Calories
19 gProtein
16 gCarbs
88 gFat
Full nutrition (34 nutrients)
Calories960 kcal
Protein19 g
Carbohydrates16 g
Fiber7.2 g
Sugars0.4 g
Total Fat88 g
Saturated Fat7.7 g
Monounsaturated Fat12 g
Polyunsaturated Fat62 g
Omega-30 g
Cholesterol0 mg
Sodium6745 mg
Potassium575 mg
Calcium138 mg
Iron3.2 mg
Magnesium187 mg
Phosphorus469 mg
Zinc3.6 mg
Copper1.6 mg
Manganese4.3 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K3.2 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate2.6 mcg
Choline1.8 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 467. The excerpt below is the record exactly as published.
Walnuts, 100; in brine made with 12 oz. salt to 2 quarts water, ind changed twice or more, 9 or 12 days. Vinegar, full £ gallon; salt, 1 teaspoonful ; whole black pepper, 2 oz. ; ginger, 3 oz. ; mace, 1 drachm; cloves, { to \ oz. ; small onions, 4 to 6; mustard-seed, 4 oz.
Cook this with the app: pantry check, scaling, and the assistant.