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Peanut Beans
From The national course in home economics, 1917
Serves 4
Mrs. Adelaide Haigh
Presented as published in 1917. 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
643Calories
29 gProtein
18 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories643 kcal
Protein29 g
Carbohydrates18 g
Fiber9.6 g
Sugars5.4 g
Total Fat56 g
Saturated Fat7.1 g
Monounsaturated Fat28 g
Polyunsaturated Fat18 g
Cholesterol0 mg
Sodium895 mg
Potassium800 mg
Calcium105 mg
Iron5.2 mg
Magnesium191 mg
Phosphorus426 mg
Zinc3.7 mg
Copper1.3 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E9.4 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.2 mg
Niacin (B3)14 mg
Folate272 mcg
Choline60 mg
Caffeine0 mg
Water7.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 309. The excerpt below is the record exactly as published.
PEANUT BEANS. A dish closely resembling baked beans is afforded by taking the Vir- gina shelled raw peanuts. Pour boiling water over them and boil for five minutes. When cool slip the brown skins off, with the fingers. Put in the bean pot about one and one-half teaspoonfuls of salt to each pound of nuts and a large quantity of boiling water
Cook this with the app: pantry check, scaling, and the assistant.