Peanut Paste
From Granite City cook book, 1900
Recipe by Mrs. Bradley.
Presented as published in 1900. 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
2800Calories
20 gProtein
669 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories2800 kcal
Protein20 g
Carbohydrates669 g
Fiber0 g
Sugars661 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium404 mg
Potassium1112 mg
Calcium649 mg
Iron7.5 mg
Magnesium79 mg
Phosphorus324 mg
Zinc2.1 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.9 mg
Folate77 mcg
Choline457 mg
Caffeine0 mg
Water123 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 7. The excerpt below is the record exactly as published.
PEANUT PASTE. 1 qt. of pounded peanuts. 3 eggs. 1 1-2 lb of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.