vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Walnut Creams
From Cooking for profit, 1886
Serves 15
Presented as published in 1886. 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
No method was recorded for this recipe.
Nutrition per serving
156Calories
1 gProtein
31 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories156 kcal
Protein0.8 g
Carbohydrates31 g
Fiber0.8 g
Sugars30 g
Total Fat3.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat2.5 g
Cholesterol0 mg
Sodium1.3 mg
Potassium22 mg
Calcium6.8 mg
Iron0.1 mg
Magnesium7.3 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water5.3 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 122. The excerpt below is the record exactly as published.
Walnut Creams. 1 pound fine icing sugar. 2 heaped teaspoons powdered gum arable. 5 tablespoons water. 3 doz walnut kernels. 1 teaspoon extract vanilla
Cook this with the app: pantry check, scaling, and the assistant.