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Peanut Candy, Caramel
From The Times cook book, no. 2, 1905
Serves 8
Presented as published in 1905. 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
297Calories
4 gProtein
54 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories297 kcal
Protein3.8 g
Carbohydrates54 g
Fiber2.2 g
Sugars51 g
Total Fat9.1 g
Saturated Fat0.7 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol0 mg
Sodium1.6 mg
Potassium132 mg
Calcium49 mg
Iron0.7 mg
Magnesium49 mg
Phosphorus86 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate7.9 mcg
Choline9.3 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 171. The excerpt below is the record exactly as published.
PEANUT CANDY, CARAMEL. Two cups granulated sugar, 1 cup chopped nuts, m> water
Cook this with the app: pantry check, scaling, and the assistant.