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Peanut Soup
From Harper's cook book encyclopædia, 1902
Serves 10
Serve hot.
Presented as published in 1902. 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
958Calories
41 gProtein
51 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories958 kcal
Protein41 g
Carbohydrates51 g
Fiber15 g
Sugars5.9 g
Total Fat72 g
Saturated Fat12 g
Monounsaturated Fat36 g
Polyunsaturated Fat21 g
Cholesterol0 mg
Sodium438 mg
Potassium1039 mg
Calcium204 mg
Iron15 mg
Magnesium251 mg
Phosphorus567 mg
Zinc4.6 mg
Copper0.7 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A0 mcg
Vitamin E9.4 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)22 mg
Folate214 mcg
Choline80 mg
Caffeine0 mg
Alcohol0.5 g
Water157 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 418. The excerpt below is the record exactly as published.
Peanut Soup. — Shell 3 lbs. of roasted nuts, rub off the dry, brown skin, pound the nuts to a smooth paste in a mortar, gradually adding a table-spoonful of brandy; put this paste into a saucepan, and gradually stir into it two quarts of boiling water ; season it with salt and cayenne pep- pe
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