Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a gallon of vinegar
- an ounce of cloves
- an ounce of allspice
- an ounce of black pepper
- an ounce of mace
- an ounce of nutmeg
Directions
The walnuts should he gathered while young and soft, (so that you can easily run a pin through them,) and when the sun is upon them. Rub them with a coarse flannel or tow cloth to get off the fur of the outside. Mix salt and water strong enough to bear an egg, and let them lie in it nine days, (changing it every two days,) and stirring them, frequently. Then take them out, drain them, spread them on large dishes, and expose them to the air about ten minutes, which will cause them to blacken the sooner. Scald them in boiling water, (but do not let them lie in it,) and then rub them with a coarse woollen cloth, and pierce everyone through in several places with a large needle, (that the pickle may penetrate them thoroughly.) Put them into stone jars, and prepare the spice and vinegar. To a hundred walnuts allow a gallon of vinegar, an ounce of cloves, an ounce of allspice, an ounce of black pepper, half an ounce of mace, and half an ounce of nutmeg. Boil the spice in the vinegar for five or six minutes; then, strain the vinegar, and pour it boiling hot over the walnuts. Tie up in a thin muslin rag, a tea-cupful of mustard seed, and a large table-spoonful of scraped horseradish, and put it into the jars with the walnuts. Cover them closely with corks and leathers.
Another way of pickling walnuts black, is (after preparing them as above) to put them into jars with the spices pounded and strewed among them, and then to pour over them strong cold vinegar.