Peanut Brittle
From Historic Paxton, her days and her ways, 1722-1913, 1913
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
1188Calories
15 gProtein
216 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories1188 kcal
Protein15 g
Carbohydrates216 g
Fiber8.9 g
Sugars204 g
Total Fat36 g
Saturated Fat2.7 g
Monounsaturated Fat23 g
Polyunsaturated Fat8.8 g
Omega-30 g
Cholesterol0 mg
Sodium2.7 mg
Potassium528 mg
Calcium194 mg
Iron2.8 mg
Magnesium194 mg
Phosphorus344 mg
Zinc2.3 mg
Copper0.8 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E18 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.6 mg
Folate31 mcg
Choline37 mg
Caffeine0 mg
Water3.2 g
As published
This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 70. The excerpt below is the record exactly as published.
Peanut Brittle 1 cup of granulated sugar. % cup of chopped nuts. M
Cook this with the app: pantry check, scaling, and the assistant.