vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Cream Walnuts
From Temperance cook book, 1887
Serves 10
Can also use fresh dates.
Presented as published in 1887. 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
155Calories
0 gProtein
40 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories155 kcal
Protein0 g
Carbohydrates40 g
Fiber0 g
Sugars40 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.9 mg
Potassium1 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 118. The excerpt below is the record exactly as published.
CREAM WALNUTS. Two cupfuls of sugar, two-thirds cup of water
Cook this with the app: pantry check, scaling, and the assistant.