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Peanut Butter Loaf
From The Cook County cook book, 1912
Serves 6
Recipe attributed to Dr. Elijah G. Harris.
Presented as published in 1912. 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
379Calories
15 gProtein
26 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories379 kcal
Protein15 g
Carbohydrates26 g
Fiber3.2 g
Sugars1.1 g
Total Fat24 g
Saturated Fat4.5 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.6 g
Omega-30 g
Cholesterol64 mg
Sodium129 mg
Potassium354 mg
Calcium60 mg
Iron2 mg
Magnesium91 mg
Phosphorus241 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A33 mcg
Vitamin E2.6 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)8.5 mg
Folate75 mcg
Choline56 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 296. The excerpt below is the record exactly as published.
1 cup of peanut butter, stirring until all is well mixed. Then add ^ cup milk, 2 eggs, well beaten, and lastly 1 cup cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.