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Peanut Brittle
From Atlanta women's club cook book, 1921
Serves 6
Just before it is cold mark off into squares with back of knife dipped in cold water. Any kind of nut can be used.
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
214Calories
3 gProtein
51 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories214 kcal
Protein2.5 g
Carbohydrates51 g
Sugars33 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.5 mg
Potassium245 mg
Calcium5.2 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus66 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A13 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.9 mg
Folate26 mcg
Water3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 69. The excerpt below is the record exactly as published.
PEANUT BRITTLE. 1 cup sugar. 1 cup nuts
Cook this with the app: pantry check, scaling, and the assistant.