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Brown Bisque of Hickory Nuts
From Cooking for profit, 1886
Serves 8
Cost — 6 or 7c per plate.
Presented as published in 1886. 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
685Calories
6 gProtein
35 gCarbs
60 gFat
Full nutrition (30 nutrients)
Calories685 kcal
Protein6 g
Carbohydrates35 g
Fiber1.8 g
Sugars25 g
Total Fat60 g
Saturated Fat26 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.2 g
Cholesterol121 mg
Sodium25 mg
Potassium238 mg
Calcium89 mg
Iron0.6 mg
Magnesium56 mg
Phosphorus162 mg
Zinc1.5 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A2 mcg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate11 mcg
Water69 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 73. The excerpt below is the record exactly as published.
Brown Bisque of Hickory Nuts. ^ pound of hickory nut kernels. 1 heaping cup sugar 4 cups cream
Cook this with the app: pantry check, scaling, and the assistant.