Cooked Peanuts
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
1744Calories
79 gProtein
50 gCarbs
151 gFat
Full nutrition (33 nutrients)
Calories1744 kcal
Protein79 g
Carbohydrates50 g
Fiber26 g
Sugars15 g
Total Fat151 g
Saturated Fat19 g
Monounsaturated Fat75 g
Polyunsaturated Fat48 g
Cholesterol0 mg
Sodium112 mg
Potassium2187 mg
Calcium340 mg
Iron14 mg
Magnesium536 mg
Phosphorus1156 mg
Zinc10 mg
Copper3.7 mg
Manganese5.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E26 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)37 mg
Folate738 mcg
Choline161 mg
Caffeine0 mg
Water1911 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 44. The excerpt below is the record exactly as published.
Cooked Peannts. — Shell the raw nuts, and blanch by pouring boiling water over them. After they have stood a few minutes, the skins can be easily rubbed off. Add to a pint of the blanched nuts about two quarts of water, put them into a bean-pot ; heat to boiling ; then place in a slow oven and cook for nine or ten hours. When done, they should be soft, mealy, and rich with juice. No seasoning except a little salt Avill be required.
Cook this with the app: pantry check, scaling, and the assistant.