Cream Walnuts
From A Little Cook-Book for a Little Girl, 1905
Presented as published in 1905. 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
2544Calories
21 gProtein
433 gCarbs
87 gFat
Full nutrition (33 nutrients)
Calories2544 kcal
Protein21 g
Carbohydrates433 g
Fiber8.2 g
Sugars390 g
Total Fat87 g
Saturated Fat7.6 g
Monounsaturated Fat12 g
Polyunsaturated Fat61 g
Cholesterol0 mg
Sodium472 mg
Potassium1099 mg
Calcium544 mg
Iron16 mg
Magnesium220 mg
Phosphorus487 mg
Zinc3.7 mg
Copper1.7 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.6 mg
Folate47 mcg
Choline13 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 43. The excerpt below is the record exactly as published.
Cream Walnuts 2 cups of light brown sugar. Two-thirds cup of boiling water. 1 small saltspoonful of cream of tartar. 1 cup chopped walnuts
Cook this with the app: pantry check, scaling, and the assistant.