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Peanut Salad

Name: Peanut Salad
Yield: 3 servings
Ingredients: 1 cup shelled peanuts; 2 cups chopped celery; Olive oil; 1 dozen ripe olives; Lettuce

From The Institute cook book, 1913

Serves 3

Presented as published in 1913. 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

466Calories

16 gProtein

26 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories466 kcal

Protein16 g

Carbohydrates26 g

Fiber6 g

Sugars2.4 g

Total Fat37 g

Saturated Fat6.8 g

Monounsaturated Fat26 g

Polyunsaturated Fat9.4 g

Omega-30.1 g

Cholesterol0 mg

Sodium922 mg

Potassium1044 mg

Calcium233 mg

Iron8.7 mg

Magnesium119 mg

Phosphorus267 mg

Zinc2.4 mg

Copper0.9 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C0.9 mg

Vitamin A17 mcg

Vitamin E5.9 mg

Vitamin K42 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)6.7 mg

Folate123 mcg

Choline37 mg

Caffeine0 mg

Water417 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 76. The excerpt below is the record exactly as published.

PEANUT SALAD 1 cup shelled peanuts 2 cups chopped celery Olive oil 1 dozen ripe olives Lettuce

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