Nutty Fingers
From The Chapel Hill cook book, 1935
Recipe by Mrs. John M. Booker.
Presented as published in 1935. 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
1597Calories
43 gProtein
335 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1597 kcal
Protein43 g
Carbohydrates335 g
Fiber0 g
Sugars34 g
Total Fat6.7 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium26 mg
Potassium1826 mg
Calcium79 mg
Iron16 mg
Magnesium147 mg
Phosphorus666 mg
Zinc2.8 mg
Copper1.2 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A81 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)34 mg
Folate557 mcg
Choline0 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 38. The excerpt below is the record exactly as published.
NUTTY FINGERS lVi sticks creamery butter 1 tablespoon ice water 4 tablespoons powdered 1 cup nuts sugar, cream 2 cups flour 1 tablespoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.