Nut Baks
From Domestic science (1914 text-book), 1914
Presented as published in 1914. 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
2454Calories
24 gProtein
485 gCarbs
55 gFat
Full nutrition (16 nutrients)
Calories2454 kcal
Protein24 g
Carbohydrates485 g
Fiber8.2 g
Sugars453 g
Total Fat55 g
Sodium4.5 mg
Potassium1129 mg
Calcium143 mg
Iron4.3 mg
Magnesium131 mg
Phosphorus591 mg
Zinc2.6 mg
Copper1.3 mg
Manganese1.3 mg
Water4.8 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 32. The excerpt below is the record exactly as published.
Nut Baks Cover the bottom of a buttered shallow pan with H c nut meats (any kind desired) cut in quarters. Pour over these one pound sugar
Cook this with the app: pantry check, scaling, and the assistant.