Americanvegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Peanut Brittle
From The Toronto Cook Book, 1915
Serves 10
Presented as published in 1915. 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
444Calories
8 gProtein
74 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories444 kcal
Protein7.9 g
Carbohydrates74 g
Fiber2.6 g
Sugars71 g
Total Fat16 g
Saturated Fat1.9 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat4.8 g
Cholesterol3.1 mg
Sodium30 mg
Potassium1185 mg
Calcium164 mg
Iron4.5 mg
Magnesium212 mg
Phosphorus136 mg
Zinc1.2 mg
Copper0.7 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.6 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)4.3 mg
Folate74 mcg
Choline25 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 36. The excerpt below is the record exactly as published.
Peanut Brittle Put one pint of shelled peanuts, measured after they are shelled and the brown skins removed, into a pan in a slow oven where they will heat through but not burn ; when hot, roll them over with a rolling pin to break in coarse pieces and return to the oven to keep warm; meantime put two cups of New Orleans molasses in a saucepan with one cup of sugar; stir and boil until brittle when tested in cold water; then add one tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.