American
Peanut Brittle
From Student's manual in household arts, 1915
One cup of peanuts in the shell will make one-third cup of shelled peanuts. English walnuts may be used instead of peanuts.
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
1210Calories
20 gProtein
213 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories1210 kcal
Protein20 g
Carbohydrates213 g
Fiber6.5 g
Sugars204 g
Total Fat38 g
Saturated Fat4.8 g
Monounsaturated Fat19 g
Polyunsaturated Fat12 g
Cholesterol0 mg
Sodium16 mg
Potassium546 mg
Calcium73 mg
Iron3.6 mg
Magnesium130 mg
Phosphorus289 mg
Zinc2.5 mg
Copper0.9 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E6.4 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)9.3 mg
Folate185 mcg
Choline40 mg
Caffeine0 mg
Water5 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 60. The excerpt below is the record exactly as published.
Peanut Brittle. 1 C. granulated sugar ^ C. chopped peanuts
Cook this with the app: pantry check, scaling, and the assistant.