vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Peanut Cakes
From The Institute cook book, 1913
Serves 12
Presented as published in 1913. 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
109Calories
3 gProtein
18 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories109 kcal
Protein3.2 g
Carbohydrates18 g
Fiber0.2 g
Sugars17 g
Total Fat3.1 g
Saturated Fat0.8 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol78 mg
Sodium30 mg
Potassium45 mg
Calcium14 mg
Iron0.5 mg
Magnesium6.2 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A33 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline62 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 120. The excerpt below is the record exactly as published.
PEANUT CAKES Whites of 5 eggs 1 tablespoon flour 1 cup sugar Ground peanuts
Cook this with the app: pantry check, scaling, and the assistant.