Pickled Walnuts
From Lowney's cook book, 1907
Serves 1
For bag of spices, mix four tablespoons each of cloves, peppercorns, mace, celery and mustard seed.
Presented as published in 1907. 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
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 125. The excerpt below is the record exactly as published.
Pickled Walnuts Run a needle through soft walnuts ; cover with strong brine of salt and water; let stand in brine for a week, draining off brine every day, and covering with fresh brine. Then drain and wash walnuts, cover with vinegar, boil ten minutes, add a bag of spices, cover closely, and keep in cool place three weeks
Cook this with the app: pantry check, scaling, and the assistant.