White Walnut Pickle
From Jane Hamilton's recipes, 1909
They will be ready for use in six months.
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
989Calories
49 gProtein
75 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories989 kcal
Protein49 g
Carbohydrates75 g
Fiber30 g
Sugars17 g
Total Fat65 g
Saturated Fat4.1 g
Monounsaturated Fat40 g
Polyunsaturated Fat18 g
Omega-30 g
Cholesterol0 mg
Sodium275 mg
Potassium1767 mg
Calcium654 mg
Iron19 mg
Magnesium706 mg
Phosphorus1506 mg
Zinc11 mg
Copper1.4 mg
Manganese6.6 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A11 mcg
Vitamin E9 mg
Vitamin K33 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.1 mg
Folate323 mcg
Choline221 mg
Caffeine0 mg
Water60 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 22. The excerpt below is the record exactly as published.
WHITE WALNUT PICKLE. Put the walnuts in strong salt water for ten or twelve days, then scald in ashes and water, to take off the fur and gummy sub- stance that adheres to them. Wipe them with a soft cloth, being careful not to bruise them. Put them in cold vinegar until Au- tumn. Then change the vinegar, and add to the fresh vinegar the following ingredients: (97) JANE HAMILTON'S RECIPES to one hundred walnuts put half a pint of mustard seed, a large silver onion stuck full of cloves, half an ounce of allspice, the same of black pepper, and two ounces of scraped horseradish
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Cook this with the app: pantry check, scaling, and the assistant.