English Walnut Creams

Name: English Walnut Creams
Ingredients: half a pound of fondant; a teaspoon ful of vanilla extract; English walnuts shelled and divided in halves

From My best 250 recipes, 1907

Presented as published in 1907. 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

859Calories

0 gProtein

212 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories859 kcal

Protein0 g

Carbohydrates212 g

Fiber0 g

Sugars202 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium25 mg

Potassium16 mg

Calcium7.3 mg

Iron0 mg

Magnesium0.6 mg

Phosphorus0.3 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water18 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 42. The excerpt below is the record exactly as published.

ENGLISH WALNUT CREAMS Work half a pound of fondant until creamy, and add, a little at a time, a teaspoon ful of vanilla extract. Have ready English walnuts shelled and divided in halves

Cook this with the app: pantry check, scaling, and the assistant.