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Nut Cream
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
50Calories
2 gProtein
2 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories50 kcal
Protein1.9 g
Carbohydrates1.8 g
Fiber0.5 g
Sugars0 g
Total Fat3.9 g
Saturated Fat0.7 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium604 mg
Potassium54 mg
Calcium7.9 mg
Iron0.2 mg
Magnesium17 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate7.8 mcg
Choline0 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 78. The excerpt below is the record exactly as published.
NUT CREAM Peanut butter, 2 tablespoons. Hot water, 1 pint. Salt, 1 teaspoon
Cook this with the app: pantry check, scaling, and the assistant.