vegetarianpescatarianegg-freesoy-freefish-freeshellfish-free
Peanut Soup
From The Cook County cook book, 1912
Serves 5
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
820Calories
38 gProtein
30 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories820 kcal
Protein38 g
Carbohydrates30 g
Fiber10 g
Sugars15 g
Total Fat69 g
Saturated Fat11 g
Monounsaturated Fat31 g
Polyunsaturated Fat19 g
Omega-30 g
Cholesterol30 mg
Sodium97 mg
Potassium1162 mg
Calcium354 mg
Iron5.7 mg
Magnesium230 mg
Phosphorus662 mg
Zinc4.9 mg
Copper1.4 mg
Manganese2.4 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A62 mcg
Vitamin E10 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B121.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)15 mg
Folate298 mcg
Choline99 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 135. The excerpt below is the record exactly as published.
PEANUT SOUP.— Melt 1 large tablespoon of butter in a double boiler, stir in 1 tablespoon of flour and 1 pt. of milk; when very hot, add the pounded meats of 1 pt. of shelled peanuts. Cook COOK COUNTY COOK BOOK 201 15 minutes longer; season to taste with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.