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Nut Filling

Name: Nut Filling
Yield: 6 servings
Ingredients: One cu]) of thick eream; 1 cup of light brown sugai'; 1 cu]i of chopped nuts

From Superior cook book, 1905

Serves 6

Mrs. Mxuk Elliott

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

399Calories

6 gProtein

40 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories399 kcal

Protein5.9 g

Carbohydrates40 g

Fiber3 g

Sugars34 g

Total Fat26 g

Saturated Fat8.9 g

Monounsaturated Fat10 g

Polyunsaturated Fat2.9 g

Omega-30 g

Cholesterol40 mg

Sodium18 mg

Potassium257 mg

Calcium116 mg

Iron1.1 mg

Magnesium70 mg

Phosphorus138 mg

Zinc0.8 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E6.1 mg

Vitamin K0.9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.9 mg

Folate11 mcg

Choline13 mg

Caffeine0 mg

Water24 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 97. The excerpt below is the record exactly as published.

One cu]) of thick eream. 1 cup of light brown sugai', 1 cu]i of chopped nuts

Cook this with the app: pantry check, scaling, and the assistant.