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Walnut Creams
From Cooking for profit, 1886
Serves 12
This makes about 6 dozen. The sugar is not boiled, only the hot gum syrup is used.
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
Nutrition per serving
192Calories
1 gProtein
38 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories192 kcal
Protein0.9 g
Carbohydrates38 g
Fiber0.3 g
Sugars38 g
Total Fat4.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat3.1 g
Cholesterol0 mg
Sodium0.6 mg
Potassium28 mg
Calcium6.1 mg
Iron0.2 mg
Magnesium9.1 mg
Phosphorus23 mg
Zinc0.2 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
Water6.6 g
Estimated from matched ingredients across 12 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.