Nut Drops

Name: Nut Drops
Ingredients: Two cups swansdown flour sifted; one cup coarsely chopped walnuts; two cups brown sugar; one teaspoonful baking powder; one teaspoonful salt; two eggs beaten; two tablespoonsful of water

From Trinity cook book, 1925

—MRS. W. H. CARROLL.

Presented as published in 1925. 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

2716Calories

31 gProtein

447 gCarbs

95 gFat

Full nutrition (34 nutrients)

Calories2716 kcal

Protein31 g

Carbohydrates447 g

Fiber6.4 g

Sugars427 g

Total Fat95 g

Saturated Fat11 g

Monounsaturated Fat15 g

Polyunsaturated Fat63 g

Omega-30 g

Cholesterol372 mg

Sodium3069 mg

Potassium1247 mg

Calcium793 mg

Iron8.1 mg

Magnesium228 mg

Phosphorus762 mg

Zinc4.8 mg

Copper1.8 mg

Manganese4 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K2.4 mcg

Vitamin B61.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.1 mg

Folate51 mcg

Choline304 mg

Caffeine0 mg

Water116 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 43. The excerpt below is the record exactly as published.

NUT DROPS Two cups swansdown flour sifted, one cup coarsely chopped walnuts, two cups brown sugar, one teaspoonful baking powder, one teaspoonful salt, two eggs beaten and mix all together to a paste, two tablespoonsful of water

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