Americandessert
Peanut Cookies
From Magnet cream separator cook book, 1910
Recipe contributed by Mrs. Geo. Pool, Wayside, Ont.
Presented as published in 1910. 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
2603Calories
72 gProtein
284 gCarbs
157 gFat
Full nutrition (34 nutrients)
Calories2603 kcal
Protein72 g
Carbohydrates284 g
Fiber25 g
Sugars202 g
Total Fat157 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol67 mg
Sodium491 mg
Potassium2012 mg
Calcium455 mg
Iron5.4 mg
Magnesium559 mg
Phosphorus1302 mg
Zinc8.7 mg
Copper1.4 mg
Manganese5.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline5.4 mg
Caffeine0 mg
Water47 g
As published
This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 22. The excerpt below is the record exactly as published.
PEANUT COOKIES. 1 pint peanuts chopped fine. 2 tablespoons butter, 1 cup sugar, 3 eggs, 1 teaspoon baking powder, 2 tablespoons milk, a pinch of salt. Cream butter and sugar, add the beaten eggs, nuts and other ingredients and enough flour to make a soft dough
Cook this with the app: pantry check, scaling, and the assistant.