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Lemon and English Walnut Filling
From How we cook in Tennessee .., 1906
Serves 6
Presented as published in 1906. 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
301Calories
0 gProtein
78 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories301 kcal
Protein0.4 g
Carbohydrates78 g
Fiber0.9 g
Sugars76 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.4 mg
Potassium48 mg
Calcium9.4 mg
Iron0.2 mg
Magnesium2.9 mg
Phosphorus5.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.7 mcg
Choline1.7 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 100. The excerpt below is the record exactly as published.
Lemon and English Walnut Filling. — Squeeze the juice of two large lemons over one pound of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.