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Pickled Walnuts or Butternuts
From The household cook book, 1902
Serves 8
Presented as published in 1902. 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
444Calories
4 gProtein
65 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories444 kcal
Protein4.1 g
Carbohydrates65 g
Fiber16 g
Sugars28 g
Total Fat15 g
Saturated Fat4.5 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium117 mg
Potassium785 mg
Calcium284 mg
Iron9.1 mg
Magnesium148 mg
Phosphorus107 mg
Zinc1.6 mg
Copper1.1 mg
Manganese16 mg
Vitamin D0 mcg
Vitamin C8.3 mg
Vitamin A18 mcg
Vitamin E2 mg
Vitamin K35 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate35 mcg
Choline8.6 mg
Caffeine0 mg
Water454 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 401. The excerpt below is the record exactly as published.
PICKLED WALNUTS OR BUTTERNUTS— Gather them when young enough to be pierced readily with a pin; put them in strong brine, and leave them 7 days, changing it every other day; then take them out, wipe dry, and pierce them with a large needle in a number of places; cover them for 8 hours, or over night, with cold water; then drain, and put in jars. Take enough cider vinegar to cover, and to each gallon allow 12 blades mace, 1 cup sugar, 36 black pex)per= corns, 36 cloves, and 1 tablespoon allspice
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