Peanut Roast
From A text-book of cooking, 1915
Serve hot with Tomato Sauce.
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
2029Calories
88 gProtein
159 gCarbs
127 gFat
Full nutrition (34 nutrients)
Calories2029 kcal
Protein88 g
Carbohydrates159 g
Fiber27 g
Sugars21 g
Total Fat127 g
Saturated Fat18 g
Monounsaturated Fat60 g
Polyunsaturated Fat40 g
Omega-30 g
Cholesterol186 mg
Sodium3179 mg
Potassium2016 mg
Calcium1580 mg
Iron21 mg
Magnesium468 mg
Phosphorus1622 mg
Zinc11 mg
Copper3.1 mg
Manganese6 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E20 mg
Vitamin K11 mcg
Vitamin B61.1 mg
Vitamin B121 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)39 mg
Folate750 mcg
Choline292 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 115. The excerpt below is the record exactly as published.
PEANUT ROAST 1} cupfuls dried bread crumbs 4 teaspoonfuls baking powder Milk 1 egg 1J cupfuls shelled peanuts Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.