NUT CAKES

Name: NUT CAKES
Ingredients: 1 pound of walnuts; the whites of 3 eggs; one and one-half pounds of sugar

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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

6145Calories

85 gProtein

728 gCarbs

333 gFat

Full nutrition (34 nutrients)

Calories6145 kcal

Protein85 g

Carbohydrates728 g

Fiber24 g

Sugars680 g

Total Fat333 g

Saturated Fat32 g

Monounsaturated Fat49 g

Polyunsaturated Fat226 g

Omega-30.1 g

Cholesterol558 mg

Sodium220 mg

Potassium2144 mg

Calcium491 mg

Iron13 mg

Magnesium664 mg

Phosphorus1953 mg

Zinc15 mg

Copper5.6 mg

Manganese14 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K8.2 mcg

Vitamin B63.2 mg

Vitamin B121.3 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5.6 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water129 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 25. The excerpt below is the record exactly as published.

NUT CAKES Beat 1 pound of walnuts with the whites of 3 eggs, add one and one-half pounds of sugar

Cook this with the app: pantry check, scaling, and the assistant.