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Walnut Molasses Bars
From Boston Cooking-School cook book, 1896
Serves 24
Presented as published in 1896. 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
100Calories
2 gProtein
17 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories100 kcal
Protein2 g
Carbohydrates17 g
Fiber0.1 g
Sugars4.8 g
Total Fat4.4 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol8.1 mg
Sodium106 mg
Potassium80 mg
Calcium14 mg
Iron1.3 mg
Magnesium13 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate26 mcg
Choline1.8 mg
Caffeine0 mg
Water5.6 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 286. The excerpt below is the record exactly as published.
WALNUT MOLASSES BARS V4 cup butter Vy cup lard Y4.cup boiling water Vg cup brown sugar V4 cup molasses 1 teaspoon soda 3 cups flour ¥% tablespoon ginger lg teaspoon grated nutmeg Yg teaspoon clove 1 teaspoon salt Chopped walnut meats
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