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Spice Nuts

Name: Spice Nuts
Yield: 20 servings
Ingredients: four eggs; a pound of sifted sugar; half an ounce of powdered cinnamon; a quarter of an ounce of powdered cloves; the peel of a lemon cut very fine; a pound of flour; two ounces of candied peel

From Cassell's dictionary of cookery, 1892

Serves 20

Presented as published in 1892. 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

190Calories

4 gProtein

42 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories190 kcal

Protein3.9 g

Carbohydrates42 g

Fiber1.2 g

Sugars23 g

Total Fat1.4 g

Saturated Fat0.3 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol37 mg

Sodium15 mg

Potassium61 mg

Calcium28 mg

Iron1.6 mg

Magnesium8.9 mg

Phosphorus46 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C10 mg

Vitamin A16 mcg

Vitamin E0.1 mg

Vitamin K0.3 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.6 mg

Folate42 mcg

Choline30 mg

Caffeine0 mg

Water16 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1877. The excerpt below is the record exactly as published.

Spice Nuts (a German recipe) .— Take four eggs and beat them up ; stir in a pound of sifted sugar, half an ounce of powdered cinna- mon, a quarter of an ounce of powdered cloves, and the peel of a lemon cut very fine. Stir these ingredients together for a quarter of an hour, then add by degrees a pound of flour and two ounces of candied peel

Cook this with the app: pantry check, scaling, and the assistant.