Peanut Nougat
From Purity flour cookbook, 1917
Presented as published in 1917. 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
2437Calories
40 gProtein
426 gCarbs
76 gFat
Full nutrition (33 nutrients)
Calories2437 kcal
Protein40 g
Carbohydrates426 g
Fiber13 g
Sugars401 g
Total Fat76 g
Saturated Fat9.7 g
Monounsaturated Fat38 g
Polyunsaturated Fat24 g
Cholesterol0 mg
Sodium36 mg
Potassium1092 mg
Calcium146 mg
Iron7.3 mg
Magnesium258 mg
Phosphorus578 mg
Zinc5.1 mg
Copper1.8 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E13 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)19 mg
Folate369 mcg
Choline81 mg
Caffeine0 mg
Water11 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 81. The excerpt below is the record exactly as published.
PEANUT NOUGAT Two cups of confectioners' sugar and 1 cup of shelled and skinned peanuts
Cook this with the app: pantry check, scaling, and the assistant.