Americanvegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Peanut Brittle I
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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
220Calories
6 gProtein
29 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories220 kcal
Protein5.6 g
Carbohydrates29 g
Fiber1.8 g
Sugars26 g
Total Fat13 g
Saturated Fat1.4 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat3.4 g
Cholesterol5.9 mg
Sodium78 mg
Potassium154 mg
Calcium21 mg
Iron1 mg
Magnesium37 mg
Phosphorus82 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.8 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.6 mg
Folate52 mcg
Choline11 mg
Caffeine0 mg
Water9.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 300. The excerpt below is the record exactly as published.
PEANUT BRITTLE I 11% cups shelled, raw peanuts Y% cup corn sirup V4 teaspoon salt 14 cup water _ 1 cup sugar 1% tablespoons butter ¥% teaspoon lemon extract
Cook this with the app: pantry check, scaling, and the assistant.