Americanvegetarian
Peanut Bread
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
- 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
Method
Beat all ingredients together, pour into a cake tin, let stand for 20 minutes, and bake for 45-50 minutes in a moderate oven.
Best if not used for a day or two after baking.
Nutrition per serving
477Calories
14 gProtein
80 gCarbs
13 gFat
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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