Pickled Walnuts
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
97Calories
2 gProtein
25 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories97 kcal
Protein2.2 g
Carbohydrates25 g
Fiber6.7 g
Sugars0.5 g
Total Fat2.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium704114 mg
Potassium595 mg
Calcium741 mg
Iron8.2 mg
Magnesium106 mg
Phosphorus42 mg
Zinc2.2 mg
Copper1.1 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A7.7 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate13 mcg
Choline8.2 mg
Caffeine0 mg
Water3810 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 71. The excerpt below is the record exactly as published.
PICKLED WALNUTS First make a brine of four pounds of salt to one gallon of water and put in the young walnuts. They should be quite soft, so that they can be pierced quite through with a strong darning needle. Let them remain in pickle for nine days, changing the brine every third day, then drain them and put them on trays in the sun till they turn black. Then put them into jars. Boil some vinegar for ten minutes, with spice, allowing two ounces of whole black pepper, one ounce of allspice, one ounce of bruised ginger
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