Nut Praline
From The Central cook book, 1924
Presented as published in 1924. 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
2028Calories
8 gProtein
463 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories2028 kcal
Protein7.8 g
Carbohydrates463 g
Fiber3.6 g
Sugars427 g
Total Fat22 g
Saturated Fat2 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat16 g
Cholesterol0 mg
Sodium526 mg
Potassium764 mg
Calcium506 mg
Iron16 mg
Magnesium94 mg
Phosphorus155 mg
Zinc1.1 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate52 mcg
Choline15 mg
Caffeine0 mg
Water151 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 59. The excerpt below is the record exactly as published.
Nut Praline 2 cups brown sugar. 34 cup boiling water. 4 cup walnuts. Pinch of cream of tartar. Little vanilla
Cook this with the app: pantry check, scaling, and the assistant.