Baked Peanuts
From The Abingdon war-food book, 1918
Presented as published in 1918. 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
1421Calories
51 gProtein
100 gCarbs
99 gFat
Full nutrition (34 nutrients)
Calories1421 kcal
Protein51 g
Carbohydrates100 g
Fiber25 g
Sugars22 g
Total Fat99 g
Saturated Fat22 g
Monounsaturated Fat43 g
Polyunsaturated Fat27 g
Omega-30.4 g
Cholesterol60 mg
Sodium3732 mg
Potassium2584 mg
Calcium336 mg
Iron8.9 mg
Magnesium340 mg
Phosphorus905 mg
Zinc6.7 mg
Copper1.9 mg
Manganese3.6 mg
Vitamin D0.5 mcg
Vitamin C12 mg
Vitamin A271 mcg
Vitamin E14 mg
Vitamin K13 mcg
Vitamin B61.2 mg
Vitamin B121 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)24 mg
Folate426 mcg
Choline162 mg
Caffeine0 mg
Water502 g
As published
This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 7. The excerpt below is the record exactly as published.
Baked Peanuts 1 cup ground peanuts 2 cups mashed potatoes I small onion chopped fine I teaspoonful salt '^ Yz teaspoonful paprika Mix and place in a buttered baking dish and bake in a moderate oven half an hour. Serve with or without tomato sauce. Bean Rarebit I cup mashed baked beans I cup grated cheese 40 ABINGDON WAR-FOOD BOOK I cup scalded milk I egg (may be omitted) ^ teaspoon ful salt j4 teaspoonful mustard 54 teaspoonful paprika M
Cook this with the app: pantry check, scaling, and the assistant.