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Peanut Bread

Name: Peanut Bread
Yield: 8 servings
Cuisine: American
Ingredients: One quart flour, sifted; one cup salted peanuts, shelled and put through meat chopper; one teaspoon salt; one cup sugar; four teaspoons baking powder; one egg; one and a half cups milk

From The Toronto Cook Book, 1915

Serves 8

Great for sandwiches.

Presented as published in 1915. 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

477Calories

14 gProtein

80 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories477 kcal

Protein14 g

Carbohydrates80 g

Fiber1.6 g

Sugars28 g

Total Fat13 g

Saturated Fat2.5 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol29 mg

Sodium633 mg

Potassium285 mg

Calcium214 mg

Iron4.2 mg

Magnesium58 mg

Phosphorus245 mg

Zinc1.3 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0.6 mcg

Vitamin C0 mg

Vitamin A25 mcg

Vitamin E1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)7 mg

Folate122 mcg

Choline39 mg

Caffeine0 mg

Water52 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 7. The excerpt below is the record exactly as published.

Peanut Bread One quart flour, sifted, one -cup salted peanuts, shelled and put through meat chopper; take one teaspoon salt, one cup sugar, four teaspoons baking powder, one egg, one and a half cups milk

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