Mexican Kisses
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. 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
2993Calories
23 gProtein
719 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories2993 kcal
Protein23 g
Carbohydrates719 g
Fiber0 g
Sugars614 g
Total Fat13 g
Saturated Fat5.1 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol29 mg
Sodium118 mg
Potassium1848 mg
Calcium336 mg
Iron2.7 mg
Magnesium109 mg
Phosphorus641 mg
Zinc2.1 mg
Copper0.8 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C43 mg
Vitamin A159 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate155 mcg
Choline43 mg
Caffeine0 mg
Water235 g
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 10. The excerpt below is the record exactly as published.
MEXICAN KISSES Three cups of white sugar, One cup of milk. Butter the size of an ^gg. One cup of nuts, One teasponful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.