vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Pecan Kisses
From The complete cook book, 1900
Serves 2
Place eggs on ice twelve hours before using.
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
647Calories
20 gProtein
90 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories647 kcal
Protein20 g
Carbohydrates90 g
Fiber0.7 g
Sugars88 g
Total Fat24 g
Saturated Fat5.5 g
Monounsaturated Fat10 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol558 mg
Sodium214 mg
Potassium254 mg
Calcium92 mg
Iron3 mg
Magnesium31 mg
Phosphorus329 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 105. The excerpt below is the record exactly as published.
PECAN KISSES. One tumblerful of pecans, having the kernels as nearly as possible in halves ; whites of six eggs, four- teen tablespoonfuls of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.