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Peanut Brittle
From Delta Gamma cook book, 1922
Serves 4
Presented as published in 1922. 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
234Calories
2 gProtein
51 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories234 kcal
Protein1.9 g
Carbohydrates51 g
Fiber0.6 g
Sugars51 g
Total Fat3.7 g
Saturated Fat0.5 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium2.7 mg
Potassium52 mg
Calcium8 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate17 mcg
Choline3.8 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 99. The excerpt below is the record exactly as published.
Peanut Brittle Boil one cup sugar and one-half cup water to 170° C. Add three tablespoons chopped peanuts
Cook this with the app: pantry check, scaling, and the assistant.