Peanut Candy
From Quaker recipes, 1954
Recipe by Mrs. H. I. COFFIELD
Presented as published in 1954. 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
1908Calories
18 gProtein
426 gCarbs
22 gFat
Full nutrition (32 nutrients)
Calories1908 kcal
Protein18 g
Carbohydrates426 g
Fiber0.7 g
Sugars425 g
Total Fat22 g
Saturated Fat10 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium213 mg
Potassium809 mg
Calcium609 mg
Iron0.4 mg
Magnesium80 mg
Phosphorus534 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.3 mg
Folate10 mcg
Choline87 mg
Water430 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 17. The excerpt below is the record exactly as published.
PEANUT CANDY 2 Cups XxXxx sugar 2 heaping teaspoons peanut 2 cup milk
Cook this with the app: pantry check, scaling, and the assistant.