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Nut Candy

Name: Nut Candy
Yield: 16 servings
Ingredients: 3 cups of brown sugar; 1 pinch of salt; % cup of milk; 1 tsp. of vanilla; % cup of cream; 1 lb. of chopped walnuts; 1 tbsp. of butter

From The art of German cooking and baking, 1922

Serves 16

Presented as published in 1922. 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

394Calories

5 gProtein

44 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories394 kcal

Protein4.6 g

Carbohydrates44 g

Fiber1.5 g

Sugars40 g

Total Fat23 g

Saturated Fat3.4 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat14 g

Omega-30 g

Cholesterol10 mg

Sodium16 mg

Potassium194 mg

Calcium73 mg

Iron0.9 mg

Magnesium45 mg

Phosphorus117 mg

Zinc0.8 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A2.4 mcg

Vitamin E0 mg

Vitamin K0.7 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate0.4 mcg

Choline2.3 mg

Caffeine0 mg

Water13 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 159. The excerpt below is the record exactly as published.

NUT CANDY. 3 cups of brown sugar 1 pinch of salt % cup of milk 1 tsp. of vanilla % cup of cream 1 lb. of chopped walnuts 1 tbsp. of butter

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