Americanvegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Peanut Brittle
From The Henderson cook book, 1914
Serves 10
Presented as published in 1914. 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
270Calories
4 gProtein
50 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories270 kcal
Protein3.6 g
Carbohydrates50 g
Fiber1.2 g
Sugars46 g
Total Fat8.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol6.3 mg
Sodium19 mg
Potassium611 mg
Calcium94 mg
Iron2 mg
Magnesium110 mg
Phosphorus70 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.2 mcg
Choline4.9 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 75. The excerpt below is the record exactly as published.
PEANUT BRITTLE. One cup each brown sugar and molasses, 2 tablespoons but- ter, 1 tablespoon vinegar. Stir together before putting on fire, but not after. Boil until a little dropped in cold water will become brittle. Add a cup of peanuts, parched and skin removed. Take from the fire, .s||^in 1 teaspoon soda which has been dissolved in a little cold water. Beat well, pour into a buttered dish and cut into squares. SMITH COLLEGE>:FUDGE. **** $t - 1*1-- -| Melt y± cup butter. Mix together in a separate dish 1 cup of white sugar and 1 cup of brown sugar, 14 CUP molasses and i/o cup cream. Add this to the butter, and after it has been brought to a boil continue boiling for 2% minutes, stirring rapidly. Then add 2 squares of Baker's chocolate. Boil 5 minutes, stirring. Add vanilla, beat until thick, and pour in buttered dish. CHOCOLATE FUDGE. Four cups of brown sugar, 3 tablespoonfuls of powdered chocolate, 1 tablespoon butter, 1 cup of milk. Boil until thick ; then beat and pour on buttered platter and when cool cut in squares. — Mildred Wester. DIVINITY FUDGE. Boil 2 2-3 cups granulated sugar, 2-3 cup Karo corn syrup, 2-3 cup warm water until it hardens when dropped in cold water. Add this to the whites of 3 eggs stiffly beaten, and beat until thick enough to stand when dropped from a spoon. — Miss Hattie T. Cooper. MARSHMALLOW FUDGE. Three cups brown sugar,
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