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Peanut Brittle
From The Cook County cook book, 1912
Serves 15
Recipe by Mrs. Conklin, 819 N. 5th Ave., Maywood, 111.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 388. The excerpt below is the record exactly as published.
PEANUT BRITTLE.— Shell and remove the dark skins from 2 qts. of peanuts; roll until they are slightly broken. Sift the peanuts lightly through the fingers, allowing the finer portion to fall on an ordinary bread-board; stand the remainder aside. Put 1 lb. sugar
Cook this with the app: pantry check, scaling, and the assistant.