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Pickled Walnuts
From The Blue grass cook book, 1904
Serves 2
Presented as published in 1904. 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
535Calories
11 gProtein
61 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein11 g
Carbohydrates61 g
Fiber22 g
Sugars1.8 g
Total Fat35 g
Saturated Fat6.7 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat15 g
Omega-30.1 g
Cholesterol0 mg
Sodium148 mg
Potassium877 mg
Calcium386 mg
Iron11 mg
Magnesium195 mg
Phosphorus200 mg
Zinc2.5 mg
Copper1.7 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A26 mcg
Vitamin E1.4 mg
Vitamin K44 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.8 mg
Folate53 mcg
Choline12 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 76. The excerpt below is the record exactly as published.
PICKLED WALNUTS After scraping walnuts, let them stand in salt water for 2 or 3 weeks. Scald twice quickly, so as not to soften them, and rub dry and put in jars. Pour boiling vinegar over them and let them stand 2 weeks longer. Then boil in very strong vinegar to every hundred walnuts 3 ounces each of mace, allspice, cloves, pepper, ginger, garlic, horseradish
Cook this with the app: pantry check, scaling, and the assistant.