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Peanut Sandwiches
From How we cook in Tennessee .., 1906
Serves 4
Presented as published in 1906. 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
218Calories
10 gProtein
6 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories218 kcal
Protein9.9 g
Carbohydrates6.2 g
Fiber3.3 g
Sugars1.8 g
Total Fat22 g
Saturated Fat2.4 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat6 g
Cholesterol7.9 mg
Sodium7.3 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 E3.2 mg
Vitamin K0 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
Water3.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 43. The excerpt below is the record exactly as published.
Peanut Sandwiches. — Half cup of vinegar, yolks of two eggs, five or six teaspoons of sugar, lump of butter, salt and pepper, one small cup of mashed peanuts. Peanut Sandwiches. — Use freshly parched peanuts; grind in meat chopper. To one cup of ground nuts use a dessert spoon- ful of butte
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