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Peanut Cookies
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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
317Calories
11 gProtein
38 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories317 kcal
Protein11 g
Carbohydrates38 g
Fiber2.2 g
Sugars19 g
Total Fat19 g
Saturated Fat2.3 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol74 mg
Sodium384 mg
Potassium250 mg
Calcium137 mg
Iron2.8 mg
Magnesium52 mg
Phosphorus195 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.4 mcg
Vitamin C0.3 mg
Vitamin A30 mcg
Vitamin E2.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.5 mg
Folate103 mcg
Choline64 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 22. The excerpt below is the record exactly as published.
Peanut Cookies One tablespoon of butter, one-quarter cup sugar, one egg, one teaspoon baking powder, one-half cup flour, one-half tea- spoon lemon juice, one-quarter teaspoon salt, two tablespoons milk, one-half cup finely chopped peanuts
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