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Peanut Cookies
From Kentucky receipt book, 1903
Serves 8
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
230Calories
7 gProtein
30 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories230 kcal
Protein7.1 g
Carbohydrates30 g
Fiber1.5 g
Sugars13 g
Total Fat9.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol24 mg
Sodium303 mg
Potassium158 mg
Calcium21 mg
Iron1.3 mg
Magnesium40 mg
Phosphorus106 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate28 mcg
Choline19 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 150. The excerpt below is the record exactly as published.
Peanut Cookies. Pound or chop 1 cup peanuts, reserving a few whole ones for decorating top. Prepare a dough of 1 teaspoon butter, % cup sugar, 1 eggj 2 tablespoons of milk, 1 cup flour, 1 teaspoon salt
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