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Peanut Cookies

Name: Peanut Cookies
Yield: 8 servings
Cuisine: American
Ingredients: two tablespoons butter; one cup of sugar; three beaten eggs; one-fourth teaspoon salt; four tablespoons milk; two cups chopped peanuts; flour enough to roll thin

From The Times cook book, no. 2, 1905

Serves 8

Presented as published in 1905. 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

346Calories

13 gProtein

32 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories346 kcal

Protein13 g

Carbohydrates32 g

Fiber3.3 g

Sugars27 g

Total Fat24 g

Saturated Fat3.1 g

Monounsaturated Fat10 g

Polyunsaturated Fat6.4 g

Omega-30 g

Cholesterol79 mg

Sodium110 mg

Potassium309 mg

Calcium56 mg

Iron2.1 mg

Magnesium68 mg

Phosphorus190 mg

Zinc1.5 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A32 mcg

Vitamin E3.4 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4.7 mg

Folate101 mcg

Choline77 mg

Caffeine0 mg

Water24 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 94. The excerpt below is the record exactly as published.

PEANUT COOKIES. Mrs. Victor A. Costa, 1151 East Eleventh street, Los An- geles.— Cream two tablespoons butter and one cup of supar; add three beaten eggs, one- fourth teaspoon salt, four tablespoons milk; add two cups chopped peanuts and flour enough to roll thin

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