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Candied Walnuts
From Miss Cameron's cookery book, 1898
Serves 6
Presented as published in 1898. 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
557Calories
11 gProtein
10 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories557 kcal
Protein11 g
Carbohydrates9.8 g
Fiber4.4 g
Sugars0.4 g
Total Fat53 g
Saturated Fat4.6 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat37 g
Cholesterol0 mg
Sodium0.3 mg
Potassium344 mg
Calcium71 mg
Iron1.8 mg
Magnesium109 mg
Phosphorus279 mg
Zinc2.1 mg
Copper0.9 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C8.8 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K1.3 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate1.8 mcg
Choline0.9 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 85. The excerpt below is the record exactly as published.
Candied Walnuts. Shell the walnuts and put them into boiling water for a few minutes, then skin them. Throw them into a pan of hoiling water, and boil till tender ; when done, put them into a basin of warm water with a piece of lemon
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