dairy-freesoy-freefish-freeshellfish-free
Nut Cakes
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
633Calories
74 gProtein
25 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories633 kcal
Protein74 g
Carbohydrates25 g
Fiber0 g
Sugars0.6 g
Total Fat24 g
Saturated Fat7 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol714 mg
Sodium10041 mg
Potassium977 mg
Calcium112 mg
Iron14 mg
Magnesium81 mg
Phosphorus834 mg
Zinc10 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B61.7 mg
Vitamin B1217 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.9 mg
Niacin (B3)19 mg
Folate150 mcg
Choline441 mg
Caffeine0 mg
Water283 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 137. The excerpt below is the record exactly as published.
Nut Cakes. Vii pound English walnut 1(2 teaspoon baking-powder. meats, chopped fine. 1 saltspoon salt. Yj pound brown sugar. % cup flour. 3 whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.