Peanut Chops
From A simple course in home economics for rural schools, 1916
Presented as published in 1916. 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
1145Calories
31 gProtein
123 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories1145 kcal
Protein31 g
Carbohydrates123 g
Fiber7.3 g
Sugars11 g
Total Fat58 g
Saturated Fat24 g
Monounsaturated Fat19 g
Polyunsaturated Fat7 g
Omega-30.4 g
Cholesterol120 mg
Sodium1138 mg
Potassium566 mg
Calcium498 mg
Iron8.2 mg
Magnesium125 mg
Phosphorus434 mg
Zinc3.2 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E1.9 mg
Vitamin K2.6 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)17 mg
Folate84 mcg
Choline42 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 42. The excerpt below is the record exactly as published.
Peanut Chops. 6 slices bread — cut in shape desired; Spread each slice with 2-3 T. peanut butter; Dip buttered bread in mixture made from 1 egg — beaten; 6 T. milk or cream. Roll in bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.