Americandessert

Peanut Cookies

Name: Peanut Cookies
Cuisine: American
Ingredients: 1 pint peanuts chopped fine; 2 tablespoons butter; 1 cup sugar; 3 eggs; 1 teaspoon baking powder; 2 tablespoons milk; a pinch of salt; enough flour to make a soft dough

From Magnet cream separator cook book, 1910

Submitted 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

2818Calories

91 gProtein

286 gCarbs

171 gFat

Full nutrition (34 nutrients)

Calories2818 kcal

Protein91 g

Carbohydrates286 g

Fiber25 g

Sugars203 g

Total Fat171 g

Saturated Fat5.3 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol625 mg

Sodium704 mg

Potassium2219 mg

Calcium539 mg

Iron8 mg

Magnesium577 mg

Phosphorus1599 mg

Zinc11 mg

Copper1.5 mg

Manganese5.2 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A250 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate71 mcg

Choline446 mg

Caffeine0 mg

Water161 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.