Peanut Loaf

Name: Peanut Loaf
Ingredients: Ground peanuts, 1 cup.; bread crumbs, 1 cup.; rolled rice, 2 cups.; Tomatoes, 1 cup.; 1 egg.; Chopped onion, 2 tablespoons.; Salt.; Pepper.

From Use and preparation of food, 1919

Presented as published in 1919. 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

1402Calories

62 gProtein

110 gCarbs

86 gFat

Full nutrition (34 nutrients)

Calories1402 kcal

Protein62 g

Carbohydrates110 g

Fiber20 g

Sugars18 g

Total Fat86 g

Saturated Fat13 g

Monounsaturated Fat41 g

Polyunsaturated Fat27 g

Omega-30 g

Cholesterol186 mg

Sodium899 mg

Potassium1740 mg

Calcium385 mg

Iron14 mg

Magnesium328 mg

Phosphorus895 mg

Zinc7.5 mg

Copper2.2 mg

Manganese4.2 mg

Vitamin D1 mcg

Vitamin C21 mg

Vitamin A143 mcg

Vitamin E14 mg

Vitamin K19 mcg

Vitamin B60.9 mg

Vitamin B120.8 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)27 mg

Folate534 mcg

Choline253 mg

Caffeine0 mg

Water212 g

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 33. The excerpt below is the record exactly as published.

PEANUT LOAF. Ground peanuts, 1 cup. r>reacl crumbs, 1 cup. r.olled rice, 2 cups. Tomatoes, i cup. 1 egg. Chopped onion, 2 lablespoons. Salt. Pepper. Mix, mold into a loaf, and bake 30 minutes. » Unpublished material. Department of Home Economics, University of Missouri. 56 USE AND PEEPARATION OF FOOD. MOCK VEAL CUTLETS. Lentils, 1 cup. Grated celery, 1 tablespoon. Butter, i cup. Minced onion, 1 tablespoon. Graham-bread crumbs, fine, 1 cup. Mixed berbs, J teaspoon. Strained tomatoes, 1 cup.

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