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Peanut Brittle
From The Twin-city housewife, 1920
Serves 6
Presented as published in 1920. 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
453Calories
6 gProtein
85 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories453 kcal
Protein6 g
Carbohydrates85 g
Fiber2.1 g
Sugars78 g
Total Fat15 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium32 mg
Potassium1033 mg
Calcium159 mg
Iron3.3 mg
Magnesium185 mg
Phosphorus117 mg
Zinc0.9 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0.4 mcg
Choline8.3 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 70. The excerpt below is the record exactly as published.
Peanut Brittle One cup each brown sugar and molasses, two tablespoons of but- ter and one of vinegar. Stir well together before putting on stove but not after. Boil until a little dropped in cold water will become quite brittle. Add a cup of peanuts
Cook this with the app: pantry check, scaling, and the assistant.