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Salted Pecans
From The Hotel St. Francis cook book, 1919
Serves 8
Presented as published in 1919. 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
213Calories
3 gProtein
4 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories213 kcal
Protein2.8 g
Carbohydrates3.6 g
Fiber1.6 g
Sugars0 g
Total Fat21 g
Saturated Fat1.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.5 g
Cholesterol0 mg
Sodium875 mg
Potassium102 mg
Calcium16 mg
Iron0.7 mg
Magnesium29 mg
Phosphorus72 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 288. The excerpt below is the record exactly as published.
Salted pecans Fillet of flounder, Cafe Riche Spring lamb tenderloin, Thomas Roast chicken, au jus Hearts of romaine, egg dressing Strawberry parfait Macaroons Coffee Broiled Finnan haddie. (Smoked haddock). Remove the bones, roll in oil and put on iron to broil. When done on both sides place on platter, cover with maitre d'hotel sauce or plain melted butter, garnish with parsley in branches and quartered lemons. Cream of rice. Melt in sauce pan two ounces of butter, add one-quarter pound of rice flour, and when hot, one and one-half pints of chicken broth. Boil for ten minutes and strain. Season with salt and Cayenne pepper, and add one-half pint of hot cream and a small piece of butter before serving. Salted Pecans. Roast one-half pound of shelled pecans to a light brown color, wet with a solution of water and a little gum Arabic, or the white of an egg, while they are still hot, and then dust over with one spoonful of fine table salt
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