Mixed Nut Puree (No. 1)
From The Apsley cookery book, 1905
Top with whipped cream or crystallized cherries if desired.
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
2444Calories
47 gProtein
92 gCarbs
209 gFat
Full nutrition (34 nutrients)
Calories2444 kcal
Protein47 g
Carbohydrates92 g
Fiber15 g
Sugars9 g
Total Fat209 g
Saturated Fat63 g
Monounsaturated Fat61 g
Polyunsaturated Fat56 g
Omega-30 g
Cholesterol259 mg
Sodium753 mg
Potassium1538 mg
Calcium851 mg
Iron8.4 mg
Magnesium390 mg
Phosphorus1181 mg
Zinc6.4 mg
Copper1.9 mg
Manganese4.8 mg
Vitamin D1.2 mcg
Vitamin C0.2 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K7.1 mcg
Vitamin B60.8 mg
Vitamin B120.7 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.9 mg
Folate69 mcg
Choline22 mg
Caffeine0 mg
Water285 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 79. The excerpt below is the record exactly as published.
Mixed Nut Puree (No. i). Ingredients. Three ounces of Walnuts. Three ounces of Almonds. Three ounces of Chestnuts, or Brazils. Four ounces of Biscuits. Half a pint of Cream. A quarter of a pint of Milk. A few drops of Vanilla
Cook this with the app: pantry check, scaling, and the assistant.