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Pickled Walnuts
From The new practical housekeeping, 1890
Serves 20
Presented as published in 1890. 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
22Calories
1 gProtein
4 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein0.7 g
Carbohydrates3.9 g
Fiber1.9 g
Sugars0.2 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium13210 mg
Potassium62 mg
Calcium49 mg
Iron0.8 mg
Magnesium16 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K4.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.6 mcg
Choline2.8 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 435. The excerpt below is the record exactly as published.
Pickled Walnuts. — Gather and pierce the nuts with a needle, cover them with brine, allowing one and a half pounds salt to one gallon water, and let stand in cool place three weeks. Drain iu colander, wash and wipe jars return the walnuts, cover with best cider vinegar, and let stand one month ; take out, rinse and wipe jars, put in nuts and sprinkle with an ounce mustard seed. To as much fresh vinegar as will cover them, add one ounce each cloves, black pepper and stick cinnamon, half an ounce each mace
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