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Nut Kisses

Name: Nut Kisses
Yield: 18 servings
Ingredients: Whites of 6 eggs beaten stiff; 1 pound powdered sugar; 2 tablespoons flour; 1 pound shelled nuts

From Royal Victoria cook book, 1900

Serves 18

Recipe attributed to Mrs. CRESWICKE.

Presented as published in 1900. 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

314Calories

5 gProtein

29 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories314 kcal

Protein4.7 g

Carbohydrates29 g

Fiber1.5 g

Sugars25 g

Total Fat20 g

Saturated Fat2.1 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.1 g

Omega-30 g

Cholesterol62 mg

Sodium24 mg

Potassium115 mg

Calcium24 mg

Iron1 mg

Magnesium28 mg

Phosphorus98 mg

Zinc1.2 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A27 mcg

Vitamin E0.2 mg

Vitamin K1.1 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate9.2 mcg

Choline49 mg

Caffeine0 mg

Water14 g

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 57. The excerpt below is the record exactly as published.

NUT KISSES.— Whites of 6 eggs beaten stiff, 1 pound powdered sugar, 2 tablespoons flour, 1 pound shelled nuts

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