Americanvegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Peanut Candy
From The home cook book, 1905
Serves 10
Presented as published in 1905. 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
541Calories
17 gProtein
54 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories541 kcal
Protein17 g
Carbohydrates54 g
Fiber5.8 g
Sugars47 g
Total Fat32 g
Saturated Fat5.3 g
Monounsaturated Fat16 g
Polyunsaturated Fat9.4 g
Cholesterol0 mg
Sodium16 mg
Potassium507 mg
Calcium75 mg
Iron1.3 mg
Magnesium112 mg
Phosphorus246 mg
Zinc2 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E4.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)8.5 mg
Folate74 mcg
Choline35 mg
Caffeine0 mg
Water1.5 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 180. The excerpt below is the record exactly as published.
PEANUT CANDY Melt slowly in a saucepan a pound of heavy wet brown sugar — add no water. Shell a quart of fresh roasted peanuts
Cook this with the app: pantry check, scaling, and the assistant.