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Peanut Butter
From Magnet users cook book, 1920
Serves 12
Recipe contributed by Mrs. S. G. Baird, Cayuga, Ontario.
Presented as published in 1920. 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
603Calories
24 gProtein
27 gCarbs
60 gFat
Full nutrition (33 nutrients)
Calories603 kcal
Protein24 g
Carbohydrates27 g
Fiber8.2 g
Sugars0 g
Total Fat60 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol46 mg
Sodium198 mg
Potassium656 mg
Calcium53 mg
Iron1.6 mg
Magnesium185 mg
Phosphorus393 mg
Zinc2.9 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water8.3 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 65. The excerpt below is the record exactly as published.
PEANUT BUTTER. Two quarts of peanuts, 1 teaspoon salt, cream or butter
Cook this with the app: pantry check, scaling, and the assistant.