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Peanut Candy
From The new practical housekeeping, 1890
Serves 20
All kinds of nuts may be used.
Presented as published in 1890. 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
895Calories
32 gProtein
71 gCarbs
61 gFat
Full nutrition (33 nutrients)
Calories895 kcal
Protein32 g
Carbohydrates71 g
Fiber10 g
Sugars56 g
Total Fat61 g
Saturated Fat7.7 g
Monounsaturated Fat30 g
Polyunsaturated Fat19 g
Cholesterol0 mg
Sodium38 mg
Potassium1049 mg
Calcium168 mg
Iron6.3 mg
Magnesium231 mg
Phosphorus467 mg
Zinc4.1 mg
Copper1.5 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E10 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.2 mg
Niacin (B3)15 mg
Folate296 mcg
Choline67 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 118. The excerpt below is the record exactly as published.
Peanut Candij. — Boil two pounds brown sugar, one gill good molasses and half pint water, until it hardens in cold water when dropped from a spoon, add two teaspoons vanilla, teaspoon soda (dry)
Cook this with the app: pantry check, scaling, and the assistant.