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Peanut Cream Soup

Name: Peanut Cream Soup
Yield: 4 servings
Ingredients: Water, 1 pint; Chopped celery, y2 cup; Milk, 1 pint; Barley or rice, y2 cup; Peanut butter, 1 tablespoon; Salt and pepper; Salt and pepper; Warm water, 2 tablespoons; Flour, 1 tablespoon; Butter, 1 tablespoon

From Mary Jane's cook book, 1916

Serves 4

Presented as published in 1916. 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

110Calories

5 gProtein

9 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories110 kcal

Protein5.3 g

Carbohydrates9 g

Fiber0.3 g

Sugars5.9 g

Total Fat8.7 g

Saturated Fat2.6 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol22 mg

Sodium87 mg

Potassium288 mg

Calcium169 mg

Iron0.2 mg

Magnesium27 mg

Phosphorus148 mg

Zinc0.7 mg

Copper0 mg

Manganese0.1 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.9 mg

Folate7 mcg

Choline22 mg

Caffeine0 mg

Water260 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 120. The excerpt below is the record exactly as published.

PEANUT CREAM SOUP. Water, 1 pint. Chopped celery, y2 cup. Milk, 1 pint. Barley or rice, y2 cup. Peanut butter, 1 tablespoon. Salt and pepper. Warm water, 2 tablespoons. Flour, 1 tablespoon

Cook this with the app: pantry check, scaling, and the assistant.