Creamed Walnuts
From The school kitchen textbook, 1915
Presented as published in 1915. 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
2290Calories
6 gProtein
567 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories2290 kcal
Protein6.3 g
Carbohydrates567 g
Fiber0 g
Sugars555 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium83 mg
Potassium87 mg
Calcium34 mg
Iron1.2 mg
Magnesium6.6 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0.1 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)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water42 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 52. The excerpt below is the record exactly as published.
Creamed Walnuts The white of one egg and an equal amount of cold water, flavored with one teaspoon of lemon or vanilla. Beat until mixed thoroughly, then beat in confectioner's sugar, sifted, until the dough is stiff enough to mould. Break off pieces the size of a nutmeg, roll them in the palm of the hands until smooth and round. Press the halved walnut-meats on each side, letting the cream show slightly lietween the meats. One egg will require about one and one-fourth pounds of sugar.
Cook this with the app: pantry check, scaling, and the assistant.