vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Peanut Soup
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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
476Calories
18 gProtein
67 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories476 kcal
Protein18 g
Carbohydrates67 g
Fiber4.2 g
Sugars16 g
Total Fat16 g
Saturated Fat6.8 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol39 mg
Sodium841 mg
Potassium631 mg
Calcium609 mg
Iron22 mg
Magnesium72 mg
Phosphorus404 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.6 mg
Folate105 mcg
Choline70 mg
Caffeine0 mg
Water543 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 105. The excerpt below is the record exactly as published.
Peanut Soup Cover one point of shelled peanuts with one quart of boiling water and simmer until they can be pressed through a sieve. Add a quart of milk
Cook this with the app: pantry check, scaling, and the assistant.