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Pickled Walnuts
From Temperance cook book, 1887
Serves 20
Presented as published in 1887. 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
942Calories
18 gProtein
14 gCarbs
87 gFat
Full nutrition (33 nutrients)
Calories942 kcal
Protein18 g
Carbohydrates14 g
Fiber6.6 g
Sugars0.1 g
Total Fat87 g
Saturated Fat7.6 g
Monounsaturated Fat12 g
Polyunsaturated Fat62 g
Cholesterol0 mg
Sodium3.4 mg
Potassium543 mg
Calcium120 mg
Iron2.9 mg
Magnesium180 mg
Phosphorus463 mg
Zinc3.5 mg
Copper1.5 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate0.5 mcg
Choline0.6 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 140. The excerpt below is the record exactly as published.
one ounce of whole black pepper, one-fourth ounce of mace, one and one-half ounces of bruised ginger, six pints of vinegar. This will be sufficient for one hundred large walnuts
Cook this with the app: pantry check, scaling, and the assistant.