Peanut Sandwiches
From The Raleigh cook book, 1907
Presented as published in 1907. 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
2373Calories
42 gProtein
26 gCarbs
241 gFat
Full nutrition (34 nutrients)
Calories2373 kcal
Protein42 g
Carbohydrates26 g
Fiber13 g
Sugars8.5 g
Total Fat241 g
Saturated Fat35 g
Monounsaturated Fat75 g
Polyunsaturated Fat123 g
Omega-312 g
Cholesterol93 mg
Sodium1430 mg
Potassium1128 mg
Calcium159 mg
Iron7.5 mg
Magnesium261 mg
Phosphorus625 mg
Zinc5.4 mg
Copper1.8 mg
Manganese3 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A35 mcg
Vitamin E20 mg
Vitamin K360 mcg
Vitamin B60.6 mg
Vitamin B120.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)19 mg
Folate380 mcg
Choline156 mg
Caffeine0 mg
Water58 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 15. The excerpt below is the record exactly as published.
Peanut Sandwiches.—Stir 1 cup of ground peanuts (put through the food chopper) into 1 cup of cooked mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.