Creamed Walnuts

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • White 1 egg.
  • ½ tablespoon cold water.
  • ¾ teaspoon vanilla.
  • 1 lb. confectioners’ sugar.
  • English walnuts.


Put egg, water, and vanilla in a bowl, and beat until well blended. Add sugar gradually until stiff enough to knead. Shape in balls, flatten, and place halves of walnuts opposite each other on each piece. Sometimes all the sugar will not be required.