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Nut Crackle
From Kentucky receipt book, 1903
Serves 10
Presented as published in 1903. 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
246Calories
2 gProtein
48 gCarbs
6 gFat
Full nutrition (31 nutrients)
Calories246 kcal
Protein2.1 g
Carbohydrates48 g
Fiber0.8 g
Sugars46 g
Total Fat6.1 g
Saturated Fat0.8 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat1.5 g
Cholesterol0 mg
Sodium17 mg
Potassium85 mg
Calcium16 mg
Iron0.6 mg
Magnesium33 mg
Phosphorus51 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0.9 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate12 mcg
Caffeine0 mg
Water0.4 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 209. The excerpt below is the record exactly as published.
Nut Crackle. Cover bottom of a greased shallow pan with mixed nuts. Have 1 pound of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.