Stuffed Walnuts
From The child's cookery book, 1900
The walnuts may be bought ready cracked and dried.
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
1849Calories
6 gProtein
454 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories1849 kcal
Protein6.3 g
Carbohydrates454 g
Fiber0 g
Sugars444 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium81 mg
Potassium85 mg
Calcium33 mg
Iron1.2 mg
Magnesium6.6 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water46 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 23. The excerpt below is the record exactly as published.
Stuffed Walnuts Beat the white of an egg to a stiff froth with one teaspoonful of vanilla and one teaspoonful of water, then add gradually one pound of icing sugar
Cook this with the app: pantry check, scaling, and the assistant.