vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Walnut Cream
From Kirmess cook book, 1907
Serves 8
Presented as published in 1907. 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
571Calories
6 gProtein
88 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories571 kcal
Protein6.4 g
Carbohydrates88 g
Fiber3.4 g
Sugars81 g
Total Fat24 g
Saturated Fat7 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol30 mg
Sodium29 mg
Potassium335 mg
Calcium159 mg
Iron1.6 mg
Magnesium82 mg
Phosphorus149 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E6.9 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate13 mcg
Choline16 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 200. The excerpt below is the record exactly as published.
WALNUT CREAM. Mrs, Jacob Wortendyke, Three cups of brown sugar, one cup of cream, one aad a half cups of chopped nuts, one dessertspoonful of vanilla
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