Peanut Candy
From The universal cookery book, 1887
Presented as published in 1887. 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
4083Calories
79 gProtein
652 gCarbs
198 gFat
Full nutrition (33 nutrients)
Calories4083 kcal
Protein79 g
Carbohydrates652 g
Fiber26 g
Sugars616 g
Total Fat198 g
Saturated Fat19 g
Monounsaturated Fat75 g
Polyunsaturated Fat48 g
Cholesterol133 mg
Sodium337 mg
Potassium11997 mg
Calcium1740 mg
Iron46 mg
Magnesium2131 mg
Phosphorus1377 mg
Zinc12 mg
Copper6.8 mg
Manganese16 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E26 mg
Vitamin K0 mcg
Vitamin B65.6 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)43 mg
Folate739 mcg
Choline252 mg
Caffeine0 mg
Water176 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 87. The excerpt below is the record exactly as published.
Peanut Candy. “Boil together one pint of molasses, one gill of brown sugar, and two ounces of butter. When this is growing thick, add one pint of parched and shelled peanuts
Cook this with the app: pantry check, scaling, and the assistant.