vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Walnut-cakes
From The economical cook book, 1905
Serves 8
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
225Calories
3 gProtein
28 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories225 kcal
Protein3.2 g
Carbohydrates28 g
Fiber0.8 g
Sugars25 g
Total Fat11 g
Saturated Fat1.1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat7.7 g
Omega-30 g
Cholesterol23 mg
Sodium9.2 mg
Potassium77 mg
Calcium18 mg
Iron0.6 mg
Magnesium23 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.1 mcg
Choline18 mg
Caffeine0 mg
Water5.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 117. The excerpt below is the record exactly as published.
Walnut-cakes. One egg, one cup of sugar, one teacup of walnut kernels, two tablespoonsful of flour, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.