vegetarianpescatariansoy-freefish-freeshellfish-free
Peanut Cake
From The Cook County cook book, 1912
Serves 8
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
279Calories
8 gProtein
41 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories279 kcal
Protein7.5 g
Carbohydrates41 g
Fiber1.6 g
Sugars27 g
Total Fat16 g
Saturated Fat1.7 g
Monounsaturated Fat5 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol41 mg
Sodium41 mg
Potassium184 mg
Calcium60 mg
Iron1.9 mg
Magnesium39 mg
Phosphorus120 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E1.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.4 mg
Folate74 mcg
Choline30 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 375. The excerpt below is the record exactly as published.
PEANUT CAKE.— Cream together 4 tablespoons butter, 1 cup sugar and the beaten yolk of 1 ^gg', add ^ cup flour, sifted with XYz teaspoons baking powder twice, Y2 cup milk, and another Ya, cup of flour. Lastly, fold in 1 cup finely choped peanuts and the stiffly beaten white of the q^%Z
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