vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Walnut Cream
From Twentieth century home 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
494Calories
11 gProtein
27 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories494 kcal
Protein11 g
Carbohydrates27 g
Fiber1.6 g
Sugars22 g
Total Fat38 g
Saturated Fat8.4 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat15 g
Omega-30 g
Cholesterol34 mg
Sodium22 mg
Potassium205 mg
Calcium84 mg
Iron0.7 mg
Magnesium49 mg
Phosphorus160 mg
Zinc1 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E1.1 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0.5 mcg
Choline6.1 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 114. The excerpt below is the record exactly as published.
the yolks of three eggs and half a pint of milk. Dissolve half an ounce of gelatine in a gill of water; mix it with six ounces of powdered sugar and add to the custard when nearly cold. Stir in the nut paste, taking care that it is well mixed with the custard. Then add half a pint of cream whipped solid. Flavor with vanilla. Mould and set on the ice. WALNUT CREAM. Pound one pint of these nuts
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