Americanvegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Peanut Brittle
From The Blue grass cook book, 1904
Serves 8
Presented as published in 1904. 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
427Calories
10 gProtein
60 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories427 kcal
Protein10 g
Carbohydrates60 g
Fiber3.3 g
Sugars55 g
Total Fat19 g
Saturated Fat2.4 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat6 g
Cholesterol0 mg
Sodium22 mg
Potassium344 mg
Calcium81 mg
Iron2.2 mg
Magnesium70 mg
Phosphorus147 mg
Zinc1.3 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.7 mg
Folate93 mcg
Choline21 mg
Caffeine0 mg
Water3.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 83. The excerpt below is the record exactly as published.
PEANUT BRITTLE 1 pint brown sugar, 1 pint shelled peanuts
Cook this with the app: pantry check, scaling, and the assistant.