Peanut Crisp
From Most for your money cookbook, 1938
Presented as published in 1938. 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
5376Calories
143 gProtein
615 gCarbs
268 gFat
Full nutrition (32 nutrients)
Calories5376 kcal
Protein143 g
Carbohydrates615 g
Fiber49 g
Sugars453 g
Total Fat268 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium3928 mg
Calcium307 mg
Iron9.8 mg
Magnesium1109 mg
Phosphorus2338 mg
Zinc17 mg
Copper2.9 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Caffeine0 mg
Water32 g
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 110. The excerpt below is the record exactly as published.
PEANUT CRISP For I quart peanuts shelled and skins removed, take i pound sugar. Roll peanuts fine. Put a skillet over heat and when very hot sprinkle in a little sugar, stirring rapidly. As soon as it melts, sprinkle in more until all the sugar is in, being careful not to let it burn. Then add a teaspoon of vanilla,
Cook this with the app: pantry check, scaling, and the assistant.