Cream Walnuts
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Dates may be used in the same way.
Presented as published in 1894. 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
684Calories
6 gProtein
158 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories684 kcal
Protein6.3 g
Carbohydrates158 g
Fiber0 g
Sugars155 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium74 mg
Potassium72 mg
Calcium30 mg
Iron1 mg
Magnesium6.2 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water53 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 34. The excerpt below is the record exactly as published.
Cream Walnuts. Into the white of an egg stir -enough powdered sugar to roll into balls; flavor to suit the taste. Dip halves of English walnuts into a syrup made by boiling two tablespoons sugar and one tablespoon water
Cook this with the app: pantry check, scaling, and the assistant.