vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Peanut Candy
From The Cook County cook book, 1912
Serves 12
Recipe by Mrs. G. E. Hamilton, 508 N. 4th Ave., Maywood, 111.
Presented as published in 1912. 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
420Calories
13 gProtein
42 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories420 kcal
Protein13 g
Carbohydrates42 g
Fiber4.4 g
Sugars36 g
Total Fat33 g
Saturated Fat3.2 g
Monounsaturated Fat13 g
Polyunsaturated Fat8 g
Cholesterol22 mg
Sodium11 mg
Potassium398 mg
Calcium49 mg
Iron2.4 mg
Magnesium87 mg
Phosphorus195 mg
Zinc1.7 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.2 mg
Folate123 mcg
Choline27 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 388. The excerpt below is the record exactly as published.
PEANUT CANDY.— Boil together 2 cups of sugar, 1 cup of water, a little butter, ^ teaspoon of cream tartar, until it forms a soft ball when dropped in cold water. Remove from fire and beat until creamy. Crush 1 qt. of hulled peanuts
Cook this with the app: pantry check, scaling, and the assistant.