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To Crack Nuts and Leave the Meats Whole
From Magnet users cook book, 1920
Serves 4
Soaking in the salt brine also improves the flavor.
Presented as published in 1920. 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
22Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein0.7 g
Carbohydrates4.5 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.9 mg
Potassium62 mg
Calcium1.9 mg
Iron0.1 mg
Magnesium3.4 mg
Phosphorus17 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A3.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate6.6 mcg
Choline0 mg
Caffeine0 mg
Water7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 79. The excerpt below is the record exactly as published.
TO CRACK NUTS AND LEAVE THE MEATS WHOLE. To crack nuts properly soak in salt water
Cook this with the app: pantry check, scaling, and the assistant.