Peanut Butter Sandwich
From Domestic science, principles and application, 1914
A classic favorite.
Presented as published in 1914. 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
162Calories
6 gProtein
30 gCarbs
2 gFat
Full nutrition (24 nutrients)
Calories162 kcal
Protein5.7 g
Carbohydrates30 g
Fiber1.4 g
Sugars3.2 g
Total Fat2.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Sodium286 mg
Potassium70 mg
Calcium127 mg
Iron2 mg
Magnesium16 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Water21 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 142. The excerpt below is the record exactly as published.
white bread. Bologna, with rye bread. Hot wieners, rye bread. Minced ham, white or rye bread. Veal salad (veal and cooked salad dressing), white bread. Sweet sandwiches of molasses or jelly, white bread. Brown sugar on white bread. Baked beans on brown bread. Peanut butter
Cook this with the app: pantry check, scaling, and the assistant.