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Coffee Walnuts
From The encyclopædia of practical cookery, 1890
Serves 6
Considered a great delicacy.
Presented as published in 1890. 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
61Calories
1 gProtein
6 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories61 kcal
Protein1.1 g
Carbohydrates6 g
Fiber0.5 g
Sugars4.2 g
Total Fat4.1 g
Saturated Fat0.4 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.3 g
Cholesterol0 mg
Sodium38 mg
Potassium32 mg
Calcium13 mg
Iron0.2 mg
Magnesium5.4 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3 mcg
Choline1.2 mg
Caffeine0 mg
Water1.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 448. The excerpt below is the record exactly as published.
Coffee Walnuts. M. Reichert gives us the following excellent receipt : Between two halves of candied walnuts put a small piece of soft almond paste flavoured strongly with essence of Coffee
Cook this with the app: pantry check, scaling, and the assistant.