Cream Walnuts

Name: Cream Walnuts
Ingredients: One pound of confectioner's sugar; the white of one egg beaten well; one tablespoon of water; one teaspoon of vanilla; one pound of English walnuts

From Cooks in clover, 1889

Presented as published in 1889. 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

5160Calories

73 gProtein

503 gCarbs

321 gFat

Full nutrition (34 nutrients)

Calories5160 kcal

Protein73 g

Carbohydrates503 g

Fiber24 g

Sugars444 g

Total Fat321 g

Saturated Fat29 g

Monounsaturated Fat45 g

Polyunsaturated Fat225 g

Omega-30 g

Cholesterol186 mg

Sodium81 mg

Potassium2008 mg

Calcium434 mg

Iron11 mg

Magnesium651 mg

Phosphorus1755 mg

Zinc13 mg

Copper5.6 mg

Manganese14 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K7.9 mcg

Vitamin B63.1 mg

Vitamin B120.4 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.6 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water71 g

As published

This recipe was extracted from Cooks in clover (1889), page 56. The excerpt below is the record exactly as published.

Cream Walnuts. — One pound of confectioner's sugar, the white of one egg beaten well, one table- spoon of water and one teaspoon of vanilla. Mix these together to form a dough. Crack one pound of English walnuts

Cook this with the app: pantry check, scaling, and the assistant.