Peanut Brittle
From Durham cook book ..., 1921
Presented as published in 1921. 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
5335Calories
86 gProtein
951 gCarbs
164 gFat
Full nutrition (33 nutrients)
Calories5335 kcal
Protein86 g
Carbohydrates951 g
Fiber29 g
Sugars918 g
Total Fat164 g
Saturated Fat27 g
Monounsaturated Fat80 g
Polyunsaturated Fat47 g
Cholesterol0 mg
Sodium28 mg
Potassium2251 mg
Calcium197 mg
Iron5.1 mg
Magnesium544 mg
Phosphorus1221 mg
Zinc10 mg
Copper1.7 mg
Manganese5.7 mg
Vitamin D0 mcg
Vitamin C2.5 mg
Vitamin A0 mcg
Vitamin E21 mg
Vitamin K0 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)42 mg
Folate369 mcg
Choline169 mg
Caffeine0 mg
Water4.6 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 30. The excerpt below is the record exactly as published.
PEANUT BRITTLE. Shell and chop roasted peanuts to measure one pint. Put tAvo pounds granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.