Peanut Nugat
From The way to the heart, 1905
Requires rapid handling to prevent hardening.
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
3292Calories
79 gProtein
450 gCarbs
153 gFat
Full nutrition (33 nutrients)
Calories3292 kcal
Protein79 g
Carbohydrates450 g
Fiber26 g
Sugars416 g
Total Fat153 g
Saturated Fat19 g
Monounsaturated Fat75 g
Polyunsaturated Fat48 g
Cholesterol0 mg
Sodium59 mg
Potassium2176 mg
Calcium287 mg
Iron14 mg
Magnesium518 mg
Phosphorus1156 mg
Zinc10 mg
Copper3.5 mg
Manganese6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E26 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)37 mg
Folate738 mcg
Choline161 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 45. The excerpt below is the record exactly as published.
Peanut Nugat. Two cups shelled peanuts, pounded fine; 2 cups of white sugar
Cook this with the app: pantry check, scaling, and the assistant.