Peanut Candy
From A text-book of cooking, 1915
Puffed cereals or shredded cocoanut may be used instead of peanuts. If using commercial salted peanuts, omit the salt in the recipe.
Presented as published in 1915. 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
1984Calories
20 gProtein
413 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories1984 kcal
Protein20 g
Carbohydrates413 g
Fiber6.5 g
Sugars405 g
Total Fat39 g
Saturated Fat4.8 g
Monounsaturated Fat19 g
Polyunsaturated Fat12 g
Cholesterol0 mg
Sodium1184 mg
Potassium550 mg
Calcium75 mg
Iron3.7 mg
Magnesium130 mg
Phosphorus289 mg
Zinc2.6 mg
Copper0.9 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E6.4 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)9.3 mg
Folate185 mcg
Choline40 mg
Caffeine0 mg
Water5.1 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 15. The excerpt below is the record exactly as published.
PEANUT CANDY 2 cupfuls granulated sugar } cupful chopped peanuts \ teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.