vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Walnut Creams
From Dora's cook book, 1888
Serves 1
Presented as published in 1888. 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
5 gProtein
121 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories494 kcal
Protein5.4 g
Carbohydrates121 g
Fiber0 g
Sugars117 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.9 mg
Potassium3.6 mg
Calcium4.7 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 82. The excerpt below is the record exactly as published.
WALNUT CREAMS. Crack English walnuts carefully, so as to take the meats out whole. Take the white of one egg, half as much water, and stir in powdered sugar till the paste is stiff
Cook this with the app: pantry check, scaling, and the assistant.