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Peanut Brittle
From Mary Jane's cook book, 1916
Serves 8
Presented as published in 1916. 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
455Calories
1 gProtein
113 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories455 kcal
Protein0.9 g
Carbohydrates113 g
Fiber0.3 g
Sugars113 g
Total Fat2 g
Saturated Fat0.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium1.3 mg
Potassium25 mg
Calcium3 mg
Iron0.1 mg
Magnesium5.8 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate3.8 mcg
Choline1.7 mg
Caffeine0 mg
Water0.1 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 31. The excerpt below is the record exactly as published.
PEANUT BRITTLE. Sugar, 2 pounds. Roasted peanuts.
Cook this with the app: pantry check, scaling, and the assistant.