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Spiced Nuts
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
361Calories
12 gProtein
18 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories361 kcal
Protein12 g
Carbohydrates18 g
Fiber5.4 g
Sugars0.1 g
Total Fat27 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1 mg
Potassium573 mg
Calcium92 mg
Iron2.3 mg
Magnesium68 mg
Phosphorus298 mg
Zinc1.3 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.4 mg
Caffeine0 mg
Water2.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 298. The excerpt below is the record exactly as published.
SPICED NUTS 1 cup nut meats (almonds, pecans, 1 tablespoon cinnamon English walnuts, Brazil nuts) Y% teaspoon each, ground cloves, 44 cup sugar nutmeg 1 egg white, slightly beaten
Cook this with the app: pantry check, scaling, and the assistant.