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Peanut Candy
From The art of German cooking and baking, 1922
Serves 8
Presented as published in 1922. 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
303Calories
5 gProtein
53 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories303 kcal
Protein5 g
Carbohydrates53 g
Fiber1.6 g
Sugars51 g
Total Fat9.6 g
Saturated Fat1.2 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat3 g
Cholesterol0 mg
Sodium4 mg
Potassium137 mg
Calcium18 mg
Iron0.9 mg
Magnesium32 mg
Phosphorus72 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.3 mg
Folate46 mcg
Choline10 mg
Caffeine0 mg
Water1.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 160. The excerpt below is the record exactly as published.
PEANUT CANDY. 2 cups sugar 1 cup chopped peanuts
Cook this with the app: pantry check, scaling, and the assistant.