vegetarianpescatarianegg-freesoy-freefish-freeshellfish-free
Peanut Sandwich
From Kentucky receipt book, 1903
Serves 4
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
476Calories
21 gProtein
20 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories476 kcal
Protein21 g
Carbohydrates20 g
Fiber6.9 g
Sugars4.4 g
Total Fat38 g
Saturated Fat5 g
Monounsaturated Fat19 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol0 mg
Sodium85 mg
Potassium560 mg
Calcium102 mg
Iron4 mg
Magnesium133 mg
Phosphorus306 mg
Zinc2.6 mg
Copper0.9 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E6.4 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.1 mg
Niacin (B3)10 mg
Folate185 mcg
Choline40 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 4 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.