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Brittle Nut Sauce
From The farm cook & rule book, 1923
Serves 4
Presented as published in 1923. 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
547Calories
12 gProtein
66 gCarbs
27 gFat
Full nutrition (16 nutrients)
Calories547 kcal
Protein12 g
Carbohydrates66 g
Fiber4.1 g
Sugars50 g
Total Fat27 g
Sodium0.5 mg
Potassium561 mg
Calcium70 mg
Iron2.1 mg
Magnesium65 mg
Phosphorus296 mg
Zinc1.3 mg
Copper0.6 mg
Manganese0.6 mg
Water2.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 82. The excerpt below is the record exactly as published.
Brittle Nut Sauce 1 cupful sugar 1 cupful nut meats
Cook this with the app: pantry check, scaling, and the assistant.