Peanut Brittle
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
1226Calories
18 gProtein
221 gCarbs
34 gFat
Full nutrition (16 nutrients)
Calories1226 kcal
Protein18 g
Carbohydrates221 g
Fiber6.2 g
Sugars201 g
Total Fat34 g
Sodium3.2 mg
Potassium493 mg
Calcium40 mg
Iron1.3 mg
Magnesium139 mg
Phosphorus292 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.3 mg
Water3.7 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 116. The excerpt below is the record exactly as published.
Peanut Brittle Ingredients : i c. sugar £-1 c. peanuts (i qt. unshelled)
Cook this with the app: pantry check, scaling, and the assistant.