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Peanut Brittle
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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
282Calories
1 gProtein
67 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories282 kcal
Protein1.1 g
Carbohydrates67 g
Fiber0.4 g
Sugars67 g
Total Fat2.3 g
Saturated Fat0.3 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium1.4 mg
Potassium31 mg
Calcium4.5 mg
Iron0.2 mg
Magnesium7.2 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate10 mcg
Choline2.2 mg
Caffeine0 mg
Water0.3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 234. The excerpt below is the record exactly as published.
PEANUT BRITTLE. Put two cupfuls of sugar in a spider over not too hot a fire; stir con- stantly till il melts; then stir in quickly one teacupful of chopped peanuts
Cook this with the app: pantry check, scaling, and the assistant.