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Peanut Puree
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 3
Presented as published in 1914. 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
574Calories
25 gProtein
39 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories574 kcal
Protein25 g
Carbohydrates39 g
Fiber4.5 g
Sugars20 g
Total Fat35 g
Saturated Fat7.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol49 mg
Sodium157 mg
Potassium959 mg
Calcium543 mg
Iron1.4 mg
Magnesium146 mg
Phosphorus612 mg
Zinc3.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3.9 mcg
Vitamin C0.4 mg
Vitamin A140 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.5 mg
Folate0.9 mcg
Choline73 mg
Caffeine0 mg
Water362 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 49. The excerpt below is the record exactly as published.
PEANUT PUREE. 1 qt. milk 1 t. onion juice 1 cup peanuts, pounded ys t. paprika 1 piece bay leaf 2 T. cornstarch 1 t. celery seed 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.