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Hickory Nut Snaps
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 10
Presented as published in 1901. 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
538Calories
14 gProtein
75 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories538 kcal
Protein14 g
Carbohydrates75 g
Fiber5.5 g
Sugars47 g
Total Fat23 g
Saturated Fat2.1 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol56 mg
Sodium164 mg
Potassium372 mg
Calcium210 mg
Iron3.5 mg
Magnesium125 mg
Phosphorus292 mg
Zinc1.7 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E11 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.3 mg
Folate66 mcg
Choline66 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 54. The excerpt below is the record exactly as published.
Hickory nut Snaps — Three cups chopped nuts, one pound sugar, one teaspoonful cin- namon, three eggs, one tablespoonful baking powder, two cups flour
Cook this with the app: pantry check, scaling, and the assistant.