Nut Creams
From The fun of cooking, 1915
Almond flavoring can be used instead of vanilla.
Presented as published in 1915. 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
3452Calories
47 gProtein
662 gCarbs
82 gFat
Full nutrition (34 nutrients)
Calories3452 kcal
Protein47 g
Carbohydrates662 g
Fiber20 g
Sugars593 g
Total Fat82 g
Saturated Fat8.7 g
Monounsaturated Fat49 g
Polyunsaturated Fat20 g
Omega-30 g
Cholesterol372 mg
Sodium850 mg
Potassium2059 mg
Calcium1093 mg
Iron27 mg
Magnesium467 mg
Phosphorus943 mg
Zinc6.2 mg
Copper1.8 mg
Manganese3.7 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E38 mg
Vitamin K0.3 mcg
Vitamin B60.7 mg
Vitamin B120.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.4 mg
Niacin (B3)9.9 mg
Folate180 mcg
Choline389 mg
Caffeine0 mg
Water285 g
As published
This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 60. The excerpt below is the record exactly as published.
NUT CREAMS 3 cups of light brown sugar. VHiites of 2 eggs. 1 cup of boiling water. 1 cup of chopped nuts. 1 teaspoonf ul of vanilla
Cook this with the app: pantry check, scaling, and the assistant.