To Pickle Walnuts
From The universal cookery book, 1887
Ready for use in two months.
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
94Calories
3 gProtein
19 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories94 kcal
Protein2.5 g
Carbohydrates19 g
Fiber6.7 g
Sugars0.2 g
Total Fat3.4 g
Saturated Fat1.1 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium324 mg
Calcium129 mg
Iron2.9 mg
Magnesium48 mg
Phosphorus41 mg
Zinc0.4 mg
Copper0.4 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C4.6 mg
Vitamin A8.6 mcg
Vitamin E0.2 mg
Vitamin K23 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate11 mcg
Choline3.6 mg
Caffeine0 mg
Water8.5 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 45. The excerpt below is the record exactly as published.
To Pickle Walnuts. Take one hundred walnuts soft enough to allow a needle to pass through them ; lay them in water, with a good handful of salt, for two days, then change to fresh water and another handful of salt for three days ; then drain, and lay them on some clean straw or a sieve, in the sun, until quite black and wrinkled ; afterwards put into a clean, dry glass bottle or jar a quarter of an ounce of allspice, quarter of an ounce of mace, quarter of an ounce of ginger, half a pint of mustard-seed, and half an ounce of peppercorns
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