American
Nut Brittle
From A handbook of home economics, 1912
Presented as published in 1912. 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
1029Calories
8 gProtein
253 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories1029 kcal
Protein7.6 g
Carbohydrates253 g
Sugars201 g
Total Fat2.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium12 mg
Potassium736 mg
Calcium17 mg
Iron1.3 mg
Magnesium39 mg
Phosphorus197 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A40 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)8.6 mg
Folate78 mcg
Water9.1 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 3. The excerpt below is the record exactly as published.
Nut Brittle 1 c. sugar. 54 to 1 c. nuts, shelled and broken in pieces
Cook this with the app: pantry check, scaling, and the assistant.