vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Nut Cakes
From Boston Cooking-School cook book, 1896
Serves 1
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
374Calories
18 gProtein
73 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories374 kcal
Protein18 g
Carbohydrates73 g
Fiber0 g
Sugars56 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.9 mg
Potassium29 mg
Calcium4 mg
Iron0.9 mg
Magnesium4.7 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.1 mg
Folate25 mcg
Choline0 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 291. The excerpt below is the record exactly as published.
NUT CAKES V4 cup pecan nut meats 2 tablespoons flour 144 pound powdered sugar 3 egg whites 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.