Nut Bars
From Canadian cook book, 1924
Shredded cocoanut, raisins, candied cherries or crystallized ginger may be added.
Presented as published in 1924. 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
1309Calories
30 gProtein
143 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories1309 kcal
Protein30 g
Carbohydrates143 g
Fiber18 g
Sugars113 g
Total Fat71 g
Saturated Fat5.4 g
Monounsaturated Fat45 g
Polyunsaturated Fat18 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium1073 mg
Calcium390 mg
Iron5.3 mg
Magnesium388 mg
Phosphorus689 mg
Zinc4.5 mg
Copper1.5 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E37 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)5.2 mg
Folate63 mcg
Choline74 mg
Caffeine0 mg
Water22 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 90. The excerpt below is the record exactly as published.
NUT BARS. 1 c. fondant. 1 c. chopped nuts. T. vanilla
Cook this with the app: pantry check, scaling, and the assistant.