Americanvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Peanut Balls
From Kentucky receipt book, 1903
Serves 6
Pecans or English walnuts may be substituted for peanuts.
Presented as published in 1903. 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
319Calories
13 gProtein
15 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories319 kcal
Protein13 g
Carbohydrates15 g
Fiber4.1 g
Sugars1.4 g
Total Fat23 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium13 mg
Potassium338 mg
Calcium30 mg
Iron0.9 mg
Magnesium93 mg
Phosphorus211 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.9 mcg
Choline25 mg
Caffeine0 mg
Water8.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 212. The excerpt below is the record exactly as published.
Peanut Balls. Take 1 pint of peanuts and chop tolerably fine. Have white of 1 egg, well frothed, combine with the egg and shape into balls. Place on greased paper in pan and set in oven a few minutes to brown. Sprinkle with powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.