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Peanut Sandwich
From Kentucky receipt book, 1903
Serves 6
Almonds or pecans may be substituted for peanuts.
Presented as published in 1903. 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
318Calories
14 gProtein
13 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories318 kcal
Protein14 g
Carbohydrates13 g
Fiber4.6 g
Sugars3 g
Total Fat27 g
Saturated Fat3.3 g
Monounsaturated Fat13 g
Polyunsaturated Fat8.2 g
Omega-30 g
Cholesterol5.2 mg
Sodium57 mg
Potassium374 mg
Calcium69 mg
Iron2.7 mg
Magnesium89 mg
Phosphorus204 mg
Zinc1.8 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.7 mg
Folate123 mcg
Choline27 mg
Caffeine0 mg
Water7.3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 212. The excerpt below is the record exactly as published.
Peanut Sandwich. Cut thin slices of bread, remove the crust and spread with Gut- ter. Have 1 pint of toasted peanuts
Cook this with the app: pantry check, scaling, and the assistant.