Mammy's Peanut Candy
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. 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
2544Calories
40 gProtein
456 gCarbs
76 gFat
Full nutrition (33 nutrients)
Calories2544 kcal
Protein40 g
Carbohydrates456 g
Fiber13 g
Sugars434 g
Total Fat76 g
Saturated Fat9.7 g
Monounsaturated Fat38 g
Polyunsaturated Fat24 g
Cholesterol0 mg
Sodium158 mg
Potassium1672 mg
Calcium514 mg
Iron10 mg
Magnesium300 mg
Phosphorus596 mg
Zinc5.2 mg
Copper2 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E13 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)19 mg
Folate373 mcg
Choline91 mg
Caffeine0 mg
Water252 g
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 10. The excerpt below is the record exactly as published.
Butter the size of an ^gg. One cup of nuts, One teasponful of vanilla. Put sugar and butter and milk on to cook. Cook until it will form a soft ball when tried in cold water. Add vanilla, remove from stove and beat until cneamy. Then put in nuts and drop from spoon on buttered papers. MAMMY'S PEANUT CANDY Two cups of brown sugar, One cup of chopped peanuts, One cup of water
Cook this with the app: pantry check, scaling, and the assistant.