Walnut Sticks
From Science of food & cookery, 1921
Presented as published in 1921. 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
299Calories
6 gProtein
4 gCarbs
29 gFat
Full nutrition (22 nutrients)
Calories299 kcal
Protein6 g
Carbohydrates4.5 g
Fiber2.1 g
Total Fat29 g
Saturated Fat2.5 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat20 g
Sodium0 mg
Potassium174 mg
Calcium36 mg
Iron0.9 mg
Magnesium58 mg
Phosphorus150 mg
Zinc1.1 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Thiamin (B1)0.1 mg
Niacin (B3)0.5 mg
Water1.3 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 67. The excerpt below is the record exactly as published.
WALNUT STICKS Add l/3 cup of coarsely chopped walnuts
Cook this with the app: pantry check, scaling, and the assistant.