vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Nut Creams
From The Times cook book, no. 2, 1905
Serves 6
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
Nutrition per serving
400Calories
1 gProtein
96 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories400 kcal
Protein1.5 g
Carbohydrates96 g
Fiber0.7 g
Sugars87 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium106 mg
Potassium109 mg
Calcium65 mg
Iron2.8 mg
Magnesium19 mg
Phosphorus25 mg
Zinc0.7 mg
Copper0 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate14 mcg
Choline3.7 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 169. The excerpt below is the record exactly as published.
UT CREAM'S. Two cups of white and 1 cup of maple sugar to 1 cup of boiling water. Proceed as for plain cream only, add mixed chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.