Nut Filling
From Purity flour cookbook, 1917
Presented as published in 1917. 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
2088Calories
20 gProtein
315 gCarbs
87 gFat
Full nutrition (29 nutrients)
Calories2088 kcal
Protein20 g
Carbohydrates315 g
Sugars201 g
Total Fat87 g
Saturated Fat48 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.1 g
Cholesterol241 mg
Sodium69 mg
Potassium1695 mg
Calcium175 mg
Iron2.4 mg
Magnesium92 mg
Phosphorus528 mg
Zinc1.5 mg
Copper0.8 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A81 mcg
Vitamin K5.6 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)17 mg
Folate155 mcg
Water154 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 25. The excerpt below is the record exactly as published.
NUT FILLING Cook together 1 cup sugar, i cup cream, abovtt 5 minutes, and just before it is done stir in i cup nuts
Cook this with the app: pantry check, scaling, and the assistant.