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Peanut Brittle
From How we cook in Tennessee .., 1906
Serves 15
Presented as published in 1906. 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
599Calories
19 gProtein
52 gCarbs
36 gFat
Full nutrition (16 nutrients)
Calories599 kcal
Protein19 g
Carbohydrates52 g
Fiber6.6 g
Sugars30 g
Total Fat36 g
Sodium1.5 mg
Potassium522 mg
Calcium41 mg
Iron1.3 mg
Magnesium148 mg
Phosphorus312 mg
Zinc2.3 mg
Copper0.4 mg
Manganese1.4 mg
Water4 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 162. The excerpt below is the record exactly as published.
Peanut Brittle. — Shell and remove the hard skins from two quarts of peanuts; roll until they are slightly broken; sift the peanuts lightly and allow the finer portion to fall on an ordin- ary bread board ; they must be sufficiently thick to cover the board; stand the remainder aside. Put one pound sugar
Cook this with the app: pantry check, scaling, and the assistant.