Americanvegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Peanut Brittle
From The Institute cook book, 1913
Serves 10
Presented as published in 1913. 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
543Calories
17 gProtein
55 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories543 kcal
Protein17 g
Carbohydrates55 g
Fiber5.8 g
Sugars48 g
Total Fat32 g
Saturated Fat5.3 g
Monounsaturated Fat16 g
Polyunsaturated Fat9.4 g
Cholesterol0 mg
Sodium4.1 mg
Potassium447 mg
Calcium38 mg
Iron1 mg
Magnesium108 mg
Phosphorus244 mg
Zinc2 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E4.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)8.5 mg
Folate74 mcg
Choline34 mg
Caffeine0 mg
Water0.9 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 132. The excerpt below is the record exactly as published.
PEANUT BRITTLE 1 quart roasted peanuts 1 pound granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.