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Nut Filling
From The household cook book, 1902
Serves 6
Presented as published in 1902. 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
394Calories
3 gProtein
39 gCarbs
27 gFat
Full nutrition (30 nutrients)
Calories394 kcal
Protein3.3 g
Carbohydrates39 g
Fiber1.3 g
Sugars33 g
Total Fat27 g
Saturated Fat9.4 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat4.4 g
Cholesterol40 mg
Sodium8.6 mg
Potassium126 mg
Calcium36 mg
Iron0.4 mg
Magnesium37 mg
Phosphorus89 mg
Zinc1 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A1.4 mcg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate8 mcg
Water23 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 277. The excerpt below is the record exactly as published.
NUT FILLING — Take 1 cup sugar, 1 cup thick cream, (sweet or sour) 1 cup hickory nuts chopped fine
Cook this with the app: pantry check, scaling, and the assistant.