Peanut Puree

Name: Peanut Puree
Ingredients: one cup of nuts; one quart of stock; one-half cup of peanut butter; season with salt; season with paprika; a few drops of onion juice; thicken with butter

From The home science cook book, 1902

Presented as published in 1902. 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

1729Calories

74 gProtein

53 gCarbs

144 gFat

Full nutrition (33 nutrients)

Calories1729 kcal

Protein74 g

Carbohydrates53 g

Fiber23 g

Sugars6.4 g

Total Fat144 g

Saturated Fat24 g

Monounsaturated Fat79 g

Polyunsaturated Fat36 g

Cholesterol0 mg

Sodium292 mg

Potassium1952 mg

Calcium157 mg

Iron4.7 mg

Magnesium517 mg

Phosphorus1113 mg

Zinc9 mg

Copper1.5 mg

Manganese5 mg

Vitamin D0 mcg

Vitamin C1.2 mg

Vitamin A0 mcg

Vitamin E18 mg

Vitamin K0 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)43 mg

Folate309 mcg

Choline85 mg

Caffeine0 mg

Water3.6 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 34. The excerpt below is the record exactly as published.

Peanut Puree. Remove shell and skin from fresh roasted peanuts, chop or pound fine, and cook in white stock for an hour, using one cup of nuts to one quart of stock, or one-half cup of peanut butter. Season with salt, paprika, and a few drops of onion juice. Thicken with butter

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