American
Peanut Brittle
From Domestic science, principles and application, 1914
(Basis for 2 girls, 1/2 rule.)
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
2420Calories
40 gProtein
425 gCarbs
77 gFat
Full nutrition (33 nutrients)
Calories2420 kcal
Protein40 g
Carbohydrates425 g
Fiber13 g
Sugars409 g
Total Fat77 g
Saturated Fat9.7 g
Monounsaturated Fat38 g
Polyunsaturated Fat24 g
Cholesterol0 mg
Sodium32 mg
Potassium1092 mg
Calcium146 mg
Iron7.2 mg
Magnesium260 mg
Phosphorus578 mg
Zinc5.1 mg
Copper1.8 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E13 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)19 mg
Folate369 mcg
Choline81 mg
Caffeine0 mg
Water10 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 102. The excerpt below is the record exactly as published.
Peanut Brittle 2 c. sugar 1 c. chopped peanuts Pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.