Nut Bars
From The Wilson cook book, 1941
Presented as published in 1941. 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
2561Calories
43 gProtein
557 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories2561 kcal
Protein43 g
Carbohydrates557 g
Fiber0 g
Sugars429 g
Total Fat21 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium849 mg
Potassium1088 mg
Calcium916 mg
Iron16 mg
Magnesium109 mg
Phosphorus1133 mg
Zinc3.9 mg
Copper0.6 mg
Manganese1.5 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)11 mg
Folate349 mcg
Choline598 mg
Caffeine0 mg
Water179 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 34. The excerpt below is the record exactly as published.
1 teaspoon Royal baking powder 3 cups flour 4% cup butter 2 cups sugar 1% cup water 4 lb. pecans Separate eggs—beat yolks thoroughly, add sugar, butter and nuts and stifiy beaten egg whites. Sift together several times baking powder and sugar and add to mixture. Flavor with vanilla. Bake in finger pans. While hot dust with pulverized sugar. Mrs. J. L. LAWSHE. Nut Bars 4 eggs 14% cups flour 2°cups brown sugar 14% teaspoons Royal baking 1 cup pecan meats powder 2 teaspoons vanilla
Cook this with the app: pantry check, scaling, and the assistant.