Americandessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Peanut Kisses
From The Times cook book, no. 2, 1905
Serves 14
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
347Calories
14 gProtein
23 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories347 kcal
Protein14 g
Carbohydrates23 g
Fiber4.1 g
Sugars18 g
Total Fat24 g
Saturated Fat4.3 g
Monounsaturated Fat12 g
Polyunsaturated Fat7 g
Omega-30 g
Cholesterol53 mg
Sodium23 mg
Potassium339 mg
Calcium35 mg
Iron0.9 mg
Magnesium79 mg
Phosphorus203 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.3 mcg
Vitamin C0.4 mg
Vitamin A23 mcg
Vitamin E3.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.1 mg
Folate59 mcg
Choline66 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 97. The excerpt below is the record exactly as published.
PEANUT KISSES. Miss C. Hern- stein, 2302 Budlong avenue, Los Angeles.— Shell and remove the brown skin from one quart of roasted peanuts; put through a nut grinder, or pound to a paste; add one-half pound powdered sugar and the unbeaten whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.