gluten-freeegg-freesoy-freefish-freeshellfish-free
Peanut Puree
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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
485Calories
18 gProtein
28 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories485 kcal
Protein18 g
Carbohydrates28 g
Fiber4.2 g
Sugars1.9 g
Total Fat33 g
Saturated Fat5.8 g
Monounsaturated Fat20 g
Polyunsaturated Fat6.5 g
Omega-30 g
Cholesterol3.5 mg
Sodium1497 mg
Potassium602 mg
Calcium46 mg
Iron1.5 mg
Magnesium131 mg
Phosphorus289 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A8.2 mcg
Vitamin E3.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)13 mg
Folate68 mcg
Choline11 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 75. The excerpt below is the record exactly as published.
1 Cup Peanut Butter 1 Cup Mashed Potatoes 2 Tablespoons Finely Chopped Parsley 2 Teaspoons Grated Onion 1 Egg 2 Teaspoons Salt Vz Teaspoon Grated Nutmeg »/a Teaspoon Paprika Mix all together and shape into loaf and bake. PEANUT PUREE 3 Cups Hot Milk 1 Cup Water or Stock 1 2 Tablespoons Cornstarch Yz Cup Peanut Butter 1 Teaspoon Salt '/4 Teaspoon Paprika Parsley or Celery Tops
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