Creamed Peanuts on Toast

Name: Creamed Peanuts on Toast
Ingredients: 2 cups milk; 1 teaspoon cornstarch; 1 cup finely ground roasted peanuts; 1 teaspoon onion juice; 1 teaspoon salt; 0.5 cup chopped stuffed olives

From Carolina cookery from Quaker kitchens, 1924

Good for a luncheon dish.

Presented as published in 1924. 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

387Calories

17 gProtein

31 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories387 kcal

Protein17 g

Carbohydrates31 g

Fiber2.6 g

Sugars24 g

Total Fat23 g

Saturated Fat10 g

Monounsaturated Fat8.5 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol58 mg

Sodium3258 mg

Potassium748 mg

Calcium697 mg

Iron3.4 mg

Magnesium63 mg

Phosphorus497 mg

Zinc2.3 mg

Copper0.2 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin C1.9 mg

Vitamin A173 mcg

Vitamin E1.9 mg

Vitamin K1.4 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.5 mg

Folate1 mcg

Choline94 mg

Caffeine0 mg

Water519 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 18. The excerpt below is the record exactly as published.

CREAMED PEANUTS ON TOAST 2 cups milk 1 teaspoon cornstarch 1 cup finely ground roasted 1 teaspoon onion juice peanuts % cup chopped stuffed 1 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.