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Walnut Creams
From The household cook book, 1902
Serves 1
If nuts are slightly salted before use, it will improve the flavor.
Presented as published in 1902. 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
620Calories
28 gProtein
111 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories620 kcal
Protein28 g
Carbohydrates111 g
Fiber0 g
Sugars106 g
Total Fat5 g
Saturated Fat1.3 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Cholesterol85 mg
Sodium82 mg
Potassium406 mg
Calcium13 mg
Iron5 mg
Magnesium30 mg
Phosphorus273 mg
Zinc4.3 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B128.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.2 mg
Folate16 mcg
Choline0 mg
Caffeine0 mg
Water100 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 335. The excerpt below is the record exactly as published.
WALNUT CREAMS — Melt a little fondant in a cup as before directed; color it with cochineal, and flavor with vanilla or not, as preferred; then drop in walnut meats
Cook this with the app: pantry check, scaling, and the assistant.