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Pickled Walnuts
From The Ideal cook book, 1899
Serves 20
Best eaten within six or seven months.
Presented as published in 1899. 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
467Calories
9 gProtein
8 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories467 kcal
Protein9.3 g
Carbohydrates8.4 g
Fiber3.8 g
Sugars0 g
Total Fat44 g
Saturated Fat3.8 g
Monounsaturated Fat6 g
Polyunsaturated Fat31 g
Omega-30 g
Cholesterol0 mg
Sodium8803 mg
Potassium297 mg
Calcium75 mg
Iron1.7 mg
Magnesium93 mg
Phosphorus232 mg
Zinc1.8 mg
Copper0.8 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K3.4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate0.6 mcg
Choline0.4 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 66. The excerpt below is the record exactly as published.
Fifty walnuts (seasonable for pickling early in July). To each pint of vinegar allow 1 oz. of black pepper, half an ounce of allspice, and half an ounce of bruised ginger. Prick the walnuts with a fork, and put them in a brine (composed of one pound of salt, to each quart of water
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