Chinese Chews
From The Wilson cook book, 1941
Mrs. P. A. Tyson.
Presented as published in 1941. 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
3435Calories
54 gProtein
615 gCarbs
93 gFat
Full nutrition (33 nutrients)
Calories3435 kcal
Protein54 g
Carbohydrates615 g
Fiber18 g
Sugars294 g
Total Fat93 g
Saturated Fat7.5 g
Monounsaturated Fat12 g
Polyunsaturated Fat61 g
Cholesterol0 mg
Sodium1410 mg
Potassium2025 mg
Calcium363 mg
Iron7.9 mg
Magnesium323 mg
Phosphorus972 mg
Zinc6.6 mg
Copper2.4 mg
Manganese6.5 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K6.1 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.1 mg
Folate28 mcg
Choline9.3 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 19. The excerpt below is the record exactly as published.
Chinese Chews 3% cup pastry flour % teaspoon salt % teaspoon combination bak- 1 cup finely chopped dates ing powder 1 cup chopped walnuts 1 cup granulated sugar 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.