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Peanut Candy
From San Rafael cook book, 1906, 1906
Serves 8
Great care must be used to prevent the sugar from burning.
Presented as published in 1906. 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
412Calories
10 gProtein
56 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories412 kcal
Protein9.9 g
Carbohydrates56 g
Fiber3.3 g
Sugars52 g
Total Fat19 g
Saturated Fat2.4 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat6 g
Cholesterol0 mg
Sodium7.4 mg
Potassium272 mg
Calcium36 mg
Iron1.8 mg
Magnesium65 mg
Phosphorus145 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.7 mg
Folate92 mcg
Choline20 mg
Caffeine0 mg
Water2.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 93. The excerpt below is the record exactly as published.
PEANUT CANDY— Mrs. W. F. Jones. Prepare 1 pint of shelled peanuts in a square pan, rubbing off all the skins. Put 2 cups of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.