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Peanut Brittle
From Lowney's cook book, 1907
Serves 10
Presented as published in 1907. 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
329Calories
8 gProtein
45 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories329 kcal
Protein7.9 g
Carbohydrates45 g
Fiber2.6 g
Sugars42 g
Total Fat15 g
Saturated Fat1.9 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat4.8 g
Cholesterol0 mg
Sodium5.9 mg
Potassium218 mg
Calcium29 mg
Iron1.4 mg
Magnesium52 mg
Phosphorus116 mg
Zinc1 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)3.7 mg
Folate74 mcg
Choline16 mg
Caffeine0 mg
Water2 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 119. The excerpt below is the record exactly as published.
Peanut Brittle 2 cups sugar 2 cups shelled peanuts
Cook this with the app: pantry check, scaling, and the assistant.