Walnut Candy
From The Memorial Hall cook book, 1919
Recipe by Mrs. George W. Hellings.
Presented as published in 1919. 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
5115Calories
122 gProtein
588 gCarbs
378 gFat
Full nutrition (34 nutrients)
Calories5115 kcal
Protein122 g
Carbohydrates588 g
Fiber72 g
Sugars486 g
Total Fat378 g
Saturated Fat22 g
Monounsaturated Fat181 g
Polyunsaturated Fat71 g
Omega-30 g
Cholesterol264 mg
Sodium932 mg
Potassium9745 mg
Calcium2416 mg
Iron39 mg
Magnesium2368 mg
Phosphorus2884 mg
Zinc19 mg
Copper7.6 mg
Manganese18 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E146 mg
Vitamin K0 mcg
Vitamin B63.1 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)6.5 mg
Niacin (B3)24 mg
Folate254 mcg
Choline347 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 57. The excerpt below is the record exactly as published.
Walnut Candy Bring to a boil 1 cup molasses and 1 lump of butter, size of a walnut. Add 1 cup of brown sugar. Boil 20 minutes, stirring con- stantly; add V2 tspn. cream of tartar, V2 tspn. baking soda. Add 1 qt. chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.