Peanut Candy
From Carolina cookery from Quaker kitchens, 1924
Presented as published in 1924. 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
1675Calories
6 gProtein
409 gCarbs
20 gFat
Full nutrition (31 nutrients)
Calories1675 kcal
Protein6.1 g
Carbohydrates409 g
Fiber0.7 g
Sugars407 g
Total Fat20 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol46 mg
Sodium52 mg
Potassium251 mg
Calcium160 mg
Iron0.3 mg
Magnesium32 mg
Phosphorus160 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline22 mg
Water110 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 36. The excerpt below is the record exactly as published.
PEANUT CANDY 2 cups sugar 2 heaping tsps. peanut % eup milk butter
Cook this with the app: pantry check, scaling, and the assistant.