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Peanut Sandwiches
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
289Calories
10 gProtein
14 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories289 kcal
Protein9.7 g
Carbohydrates14 g
Fiber3.3 g
Sugars0.4 g
Total Fat22 g
Saturated Fat0.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.9 g
Omega-30.3 g
Cholesterol2.6 mg
Sodium76 mg
Potassium255 mg
Calcium35 mg
Iron0.9 mg
Magnesium71 mg
Phosphorus156 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K10 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0.3 mcg
Choline2.1 mg
Caffeine0 mg
Water5.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 91. The excerpt below is the record exactly as published.
PEANUT SANDWICHES.— Shell and remove the skins from freshly roasted peanuts; to a cup of peanuts, chopped fine, add enough mayonnaise to form a paste. Spread with butter thin slices of white bread
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