Peanut Candy
From The Edwardsville cook book, 1906
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
2453Calories
36 gProtein
441 gCarbs
68 gFat
Full nutrition (33 nutrients)
Calories2453 kcal
Protein36 g
Carbohydrates441 g
Fiber12 g
Sugars401 g
Total Fat68 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.2 mg
Potassium986 mg
Calcium80 mg
Iron2.6 mg
Magnesium278 mg
Phosphorus584 mg
Zinc4.3 mg
Copper0.7 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water37 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 53. The excerpt below is the record exactly as published.
PEANUT CANDY. 2 CUDS granulated sugar. 1 cup peanuts. 2 tablespoons water
Cook this with the app: pantry check, scaling, and the assistant.