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Peanut Sandwiches
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
1028Calories
45 gProtein
61 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories1028 kcal
Protein45 g
Carbohydrates61 g
Fiber14 g
Sugars10 g
Total Fat74 g
Saturated Fat9.7 g
Monounsaturated Fat36 g
Polyunsaturated Fat24 g
Omega-30.1 g
Cholesterol0 mg
Sodium349 mg
Potassium1412 mg
Calcium293 mg
Iron8.8 mg
Magnesium276 mg
Phosphorus660 mg
Zinc5.7 mg
Copper1.8 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E12 mg
Vitamin K46 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)21 mg
Folate350 mcg
Choline77 mg
Caffeine0 mg
Water246 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 50. The excerpt below is the record exactly as published.
PEANUT SANDWICHES. Chop freshly roasted peanuts very fine; then pound them in a mortar until smooth; season with salt. Mix with mayonnaise dress- ing. Butter two pieces of bread, spread one with peanut mixture and the other with shredded lettuce
Cook this with the app: pantry check, scaling, and the assistant.