vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Peanut Sandwiches
From The national course in home economics, 1917
Serves 4
Anna Hill
Presented as published in 1917. 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
244Calories
10 gProtein
6 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories244 kcal
Protein9.9 g
Carbohydrates6.2 g
Fiber3.3 g
Sugars1.8 g
Total Fat22 g
Saturated Fat2.8 g
Monounsaturated Fat10 g
Polyunsaturated Fat7.7 g
Cholesterol0 mg
Sodium25 mg
Potassium272 mg
Calcium36 mg
Iron1.8 mg
Magnesium65 mg
Phosphorus145 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.6 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.7 mg
Folate92 mcg
Choline20 mg
Caffeine0 mg
Water3.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 312. The excerpt below is the record exactly as published.
PEANUT SANDWICHES. Shell and remove the skins from one cupful of freshly-roasted pea> nuts; chop very fine, mix with one tablespoonful of mayonnaise dressing. Spread with butter and cut thin slices of white bread
Cook this with the app: pantry check, scaling, and the assistant.