soy-freefish-freeshellfish-free
Peanut Salad
From Kirmess cook book, 1907
Serves 3
Mixing peanut butter with bread crumbs can also be used as a filling.
Presented as published in 1907. 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
717Calories
28 gProtein
50 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories717 kcal
Protein28 g
Carbohydrates50 g
Fiber7.5 g
Sugars4.6 g
Total Fat45 g
Saturated Fat7.9 g
Monounsaturated Fat27 g
Polyunsaturated Fat9.3 g
Cholesterol2.4 mg
Sodium568 mg
Potassium809 mg
Calcium115 mg
Iron3.6 mg
Magnesium188 mg
Phosphorus426 mg
Zinc3.3 mg
Copper0.6 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C5.8 mg
Vitamin A18 mcg
Vitamin E4.9 mg
Vitamin K5.8 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)19 mg
Folate132 mcg
Choline15 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 91. The excerpt below is the record exactly as published.
PEANUT SALAD. Tested. Tomatoes stuffed with peanuts. Feel and hollow the tomatoes in the usual way, saving the contents thus scooped out for a soup or scallop. Blanch the peanuts or merely rub off the brown skin in a rough towel, then pound in a mortar, adding a little mayonnaise to make a smooth mixture; fill the cavities with this. The ex- periment of mixing peanut butter with the crumbs of French bread dipped in broth
Cook this with the app: pantry check, scaling, and the assistant.