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Creamed Walnuts
From Scientific cooking with scientific methods, 1911
Serves 10
Presented as published in 1911. 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
201Calories
3 gProtein
45 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories201 kcal
Protein3.4 g
Carbohydrates45 g
Fiber0 g
Sugars44 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol27 mg
Sodium15 mg
Potassium48 mg
Calcium4.2 mg
Iron0.6 mg
Magnesium3.6 mg
Phosphorus37 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate3.9 mcg
Choline15 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 142. The excerpt below is the record exactly as published.
Creamed Walnuts. White 1 egg. 1 pound confectioner's i/j tablespoon cold water. sugar. 1 teaspoon, vanilla. English walnut meats
Cook this with the app: pantry check, scaling, and the assistant.