Americandessertvegetarianpescatariansoy-freefish-freeshellfish-free
Peanut Cookies
From The Landmarks club cook book, 1903
Serves 24
Presented as published in 1903. 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
123Calories
5 gProtein
11 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories123 kcal
Protein4.5 g
Carbohydrates11 g
Fiber1.2 g
Sugars9 g
Total Fat8.3 g
Saturated Fat1.3 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol26 mg
Sodium35 mg
Potassium105 mg
Calcium13 mg
Iron0.4 mg
Magnesium24 mg
Phosphorus66 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A10 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.8 mg
Folate20 mcg
Choline26 mg
Caffeine0 mg
Water6.4 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 109. The excerpt below is the record exactly as published.
PEANUT COOKIES. Shell sufficient roasted peanuts to give one pint of the meats. Rub off the inner skin and chop very fine, or put through a meat cutter. Cream together two tablespoonfuls of butter and one cupful of sugar. Add three eggs, two table- spoonfuls of milk, quarter teaspoonful of salt; the chopped peanuts and flour enough to make a soft dough
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