Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three cups granulated sugar
- one cup cream
- one tablespoon butter
- one cup english walnut meats cut up
- one teaspoon vanilla
- one-half inch thick on paraffine paper
Directions
Three cups granulated sugar, one cup cream or one cup milk and one tablespoon butter, a few grains salt, one-
214 BETHANY UNION COOK BOOK
fourth teaspoon cream of tartar, one cup English walnut meats cut up, one teaspoon vanilla. Mix above ingredi- ents except nuts and flavoring, until well dissolved and boil slowly until a little dropped in cold water forms a soft ball. Remove any grains which may form around the edge of the dish with a little cloth wrapped around a fork. Pour on a shallow platter and let stand until per- fectly cold, without stirring. Then beat with a knife as long as possible. Add nuts and flavoring and knead as you would dough. The consistency of the mixture will change rather suddenly and get very stiff. As soon as it begins to stiffen stop beating it and knead. Form into a sheet about one-half inch thick on paraffine paper. When cool mark into squares. Dorothy Eddington.