Walnut Kisses
From The Mary Frances cook book, 1912
These are 'grand!'
Presented as published in 1912. 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
1627Calories
3 gProtein
417 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1627 kcal
Protein3.5 g
Carbohydrates417 g
Fiber0 g
Sugars414 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium68 mg
Potassium297 mg
Calcium188 mg
Iron1.7 mg
Magnesium22 mg
Phosphorus8.8 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate2.2 mcg
Choline5.1 mg
Caffeine0 mg
Water147 g
As published
This recipe was extracted from The Mary Frances cook book (1912) by Jane Eayre Fryer, page 35. The excerpt below is the record exactly as published.
Walnut Kisses. 1 cup brown sugar \ cup cold water I cup granulated sugar white 1 egg
Cook this with the app: pantry check, scaling, and the assistant.