vegetarianpescatarianegg-freesoy-freefish-freeshellfish-free
Peanut Soup
From The Cook County cook book, 1912
Serves 2
Recipe incomplete.
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
1032Calories
48 gProtein
39 gCarbs
89 gFat
Full nutrition (34 nutrients)
Calories1032 kcal
Protein48 g
Carbohydrates39 g
Fiber13 g
Sugars19 g
Total Fat89 g
Saturated Fat14 g
Monounsaturated Fat39 g
Polyunsaturated Fat24 g
Omega-30 g
Cholesterol45 mg
Sodium121 mg
Potassium1456 mg
Calcium443 mg
Iron7.3 mg
Magnesium289 mg
Phosphorus830 mg
Zinc6.1 mg
Copper1.8 mg
Manganese3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E13 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)19 mg
Folate375 mcg
Choline124 mg
Caffeine0 mg
Water226 g
Estimated from matched ingredients across 2 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 this with the app: pantry check, scaling, and the assistant.