vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Walnut Chocolate Candies (Bonbons au Chocolat et aux Noix)
From The Swedish, French, American cook book, 1918
Serves 20
Presented as published in 1918. 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
245Calories
4 gProtein
19 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories245 kcal
Protein3.9 g
Carbohydrates19 g
Fiber1.4 g
Sugars15 g
Total Fat18 g
Saturated Fat2.3 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol4.9 mg
Sodium5.9 mg
Potassium136 mg
Calcium37 mg
Iron0.8 mg
Magnesium39 mg
Phosphorus103 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline2.2 mg
Caffeine1.6 mg
Water12 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 630. The excerpt below is the record exactly as published.
Walnut Chocolate Candies Bonbons au Chocolat et aux Noix Take one pound walnuts, crack shells and remove the nuts, put in boiling water, remove the skin. Put one cup milk on the stove to heat. Cut up three squares of chocolate, put in a saucepan on the stove. Sift two cups powdered sugar, add it and milk slowly to the chocolate — beat all the time (from ten to twelve minutes); add two tablespoons butter
Cook this with the app: pantry check, scaling, and the assistant.