vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Salted Pecans
From Twentieth century home cook book, 1905
Serves 4
—Mrs. P. F Pescud.
Presented as published in 1905. 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
222Calories
3 gProtein
4 gCarbs
24 gFat
Full nutrition (23 nutrients)
Calories222 kcal
Protein2.9 g
Carbohydrates3.8 g
Fiber1.7 g
Total Fat24 g
Saturated Fat1.9 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.8 g
Cholesterol7.9 mg
Sodium0.3 mg
Potassium107 mg
Calcium17 mg
Iron0.7 mg
Magnesium31 mg
Phosphorus75 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Thiamin (B1)0.2 mg
Niacin (B3)0.3 mg
Water1.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 108. The excerpt below is the record exactly as published.
SALTED PECANS. Prepare the pecans by breaking the shells carefully, so as to have the nut in two pieces only ; parch in a pan as you would coffee, stirring briskly until of a light brown color. Moisten with a little butter ; after removmg from the oven sprinkle with little salt
Cook this with the app: pantry check, scaling, and the assistant.