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Peanut Brittle
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 10
Presented as published in 1914. 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
293Calories
4 gProtein
53 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories293 kcal
Protein3.6 g
Carbohydrates53 g
Fiber1.2 g
Sugars48 g
Total Fat8.9 g
Saturated Fat1.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.8 mg
Sodium29 mg
Potassium128 mg
Calcium31 mg
Iron0.4 mg
Magnesium30 mg
Phosphorus60 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline1 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 106. The excerpt below is the record exactly as published.
PEANUT BRITTLE. 1 C. Karo syrup 2 T. melted butter 1 T. vinegar Peanuts 1 C. brown sugar
Cook this with the app: pantry check, scaling, and the assistant.