Peanut Butter
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Yields 5 pounds of nut butter, more nutritious than cow butter.
Presented as published in 1909. 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
21736Calories
1016 gProtein
555 gCarbs
1905 gFat
Full nutrition (33 nutrients)
Calories21736 kcal
Protein1016 g
Carbohydrates555 g
Fiber341 g
Sugars152 g
Total Fat1905 g
Saturated Fat315 g
Monounsaturated Fat943 g
Polyunsaturated Fat555 g
Cholesterol0 mg
Sodium218 mg
Potassium26345 mg
Calcium2214 mg
Iron55 mg
Magnesium6387 mg
Phosphorus14406 mg
Zinc119 mg
Copper19 mg
Manganese67 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A0 mcg
Vitamin E251 mg
Vitamin K0 mcg
Vitamin B617 mg
Vitamin B120 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)3.2 mg
Niacin (B3)501 mg
Folate4354 mcg
Choline1996 mg
Caffeine0 mg
Water53 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 45. The excerpt below is the record exactly as published.
PEANUT BUTTER. Take eight pounds of roasted peanuts, put them thru the mill, opened wide, to break up the shells and rub off the red skins, it will separate the kernels into halves ; then with a hand bellows or wind mill blow away the shells. Add to the kernels all the salt that will adhere to them
Cook this with the app: pantry check, scaling, and the assistant.