vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Nutlets
From The Henderson cook book, 1914
Serves 10
Presented as published in 1914. 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
528Calories
16 gProtein
65 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories528 kcal
Protein16 g
Carbohydrates65 g
Fiber5.7 g
Sugars22 g
Total Fat25 g
Saturated Fat2.2 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.9 g
Omega-30 g
Cholesterol56 mg
Sodium23 mg
Potassium415 mg
Calcium139 mg
Iron4.5 mg
Magnesium136 mg
Phosphorus297 mg
Zinc1.9 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E12 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.7 mg
Folate100 mcg
Choline68 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 56. The excerpt below is the record exactly as published.
NUTLETS. One pound crushed almonds, 1 pound flour, 3 eggs, well beaten, with 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.