vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Creamed Walnuts
From The Times cook book, no. 2, 1905
Serves 6
MRS. C. L. HILL.
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
76Calories
1 gProtein
17 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories76 kcal
Protein1.1 g
Carbohydrates17 g
Fiber0 g
Sugars17 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium12 mg
Potassium12 mg
Calcium4.8 mg
Iron0.2 mg
Magnesium1.1 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.9 mcg
Choline25 mg
Caffeine0 mg
Water6.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 173. The excerpt below is the record exactly as published.
CREAMED WALNUTS. Beat the white of an egg to a stiff froth, add gradually eight tablespoonfuls of sifted powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.