Peanut Brittle
From Cook book (Relief Society, Houston, 1963), 1963
Presented as published in 1963. 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
2707Calories
0 gProtein
687 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories2707 kcal
Protein0 g
Carbohydrates687 g
Fiber0.3 g
Sugars580 g
Total Fat47 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol132 mg
Sodium17 mg
Potassium51 mg
Calcium46 mg
Iron0.4 mg
Magnesium8.4 mg
Phosphorus11 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0.7 mg
Caffeine0 mg
Water298 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 9. The excerpt below is the record exactly as published.
PEANUT BRITTLE Pat Sirrine 2 cup sugar 1 tsp. vanilla 1 cup water 1 tsp. soda 1 cup white syrup 1/2 sq. butter
Cook this with the app: pantry check, scaling, and the assistant.