Peanut Soup
From A simple course in home economics for rural schools, 1916
Presented as published in 1916. 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
1563Calories
77 gProtein
81 gCarbs
134 gFat
Full nutrition (34 nutrients)
Calories1563 kcal
Protein77 g
Carbohydrates81 g
Fiber14 g
Sugars53 g
Total Fat134 g
Saturated Fat31 g
Monounsaturated Fat47 g
Polyunsaturated Fat25 g
Omega-30.1 g
Cholesterol180 mg
Sodium3882 mg
Potassium2606 mg
Calcium1302 mg
Iron3.3 mg
Magnesium391 mg
Phosphorus1617 mg
Zinc9.3 mg
Copper0.9 mg
Manganese3 mg
Vitamin D9.4 mcg
Vitamin C1.2 mg
Vitamin A312 mcg
Vitamin E11 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B125.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.6 mg
Niacin (B3)23 mg
Folate210 mcg
Choline258 mg
Caffeine0 mg
Water867 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 43. The excerpt below is the record exactly as published.
Peanut Soup. 1 C. roasted peanuts — ground; Add to White Sauce made of 2 T. butter; 2 T. flour; 11/2 t. salt; 4 C. milk
Cook this with the app: pantry check, scaling, and the assistant.