Peanut Sandwich
From Popular cook book, 1899
Presented as published in 1899. 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
3488Calories
159 gProtein
99 gCarbs
303 gFat
Full nutrition (33 nutrients)
Calories3488 kcal
Protein159 g
Carbohydrates99 g
Fiber52 g
Sugars29 g
Total Fat303 g
Saturated Fat39 g
Monounsaturated Fat150 g
Polyunsaturated Fat96 g
Cholesterol0 mg
Sodium111 mg
Potassium4337 mg
Calcium566 mg
Iron28 mg
Magnesium1033 mg
Phosphorus2313 mg
Zinc20 mg
Copper7 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E51 mg
Vitamin K0 mcg
Vitamin B62.1 mg
Vitamin B120 mcg
Thiamin (B1)3.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)74 mg
Folate1476 mcg
Choline323 mg
Caffeine0 mg
Water40 g
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 11. The excerpt below is the record exactly as published.
PEANUT SANDWICH. One quart of parched peanuts shelled, skinned and pounded with a little salt, when pulverized add a little melted butter and mix with Royal or mayonnaise dress- ing. Spread on thin slices of bread
Cook this with the app: pantry check, scaling, and the assistant.