vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Walnut Cream (Creme aux Noix)
From Cookery for every household, 1914
Serves 6
Sufficient for 5 or 6 persons.
Presented as published in 1914. 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
657Calories
16 gProtein
17 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories657 kcal
Protein16 g
Carbohydrates17 g
Fiber2 g
Sugars10 g
Total Fat58 g
Saturated Fat20 g
Monounsaturated Fat11 g
Polyunsaturated Fat19 g
Cholesterol159 mg
Sodium83 mg
Potassium376 mg
Calcium184 mg
Iron1.2 mg
Magnesium70 mg
Phosphorus291 mg
Zinc1.7 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A46 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate11 mcg
Choline1.8 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 723. The excerpt below is the record exactly as published.
Walnut Cream (Creme aux Noix) 2 table-sps. water. Vanilla or other flavour - J pt. custard. | pt. double cream. J lb. shelled walnuts. ing. | oz. sheet gelatine.
Cook this with the app: pantry check, scaling, and the assistant.