Peanut Soup
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
1034Calories
40 gProtein
71 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories1034 kcal
Protein40 g
Carbohydrates71 g
Fiber18 g
Sugars18 g
Total Fat67 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium52 mg
Potassium1913 mg
Calcium168 mg
Iron3.5 mg
Magnesium334 mg
Phosphorus699 mg
Zinc5 mg
Copper1 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C52 mg
Vitamin A125 mcg
Vitamin E1.6 mg
Vitamin K24 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate73 mcg
Choline29 mg
Caffeine0 mg
Water1368 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 3. The excerpt below is the record exactly as published.
Peanut Soup. Grind one cup peanuts, cover with 1 pt. water and simmer 2 hours. Have 1 pt. tomatoes and one onion cut fine; salt, pepper, and a pinch of allspice, 1 teaspoonful sugar
Cook this with the app: pantry check, scaling, and the assistant.