Nut Creams
From The new Annie Dennis cook book, 1905
Serves 8
Presented as published in 1905. 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
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 186. The excerpt below is the record exactly as published.
Nut Creams Chop almonds, hickory nuts, butternuts, or English walnuts, quite fine. Take the French creams, and be- fore adding all the sugar, while the cream is quite soft, stir the nuts into it, and form into balls, bars or squares. Three or four kinds of nuts
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