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Peanut Soup
From The Monmouth Baptist ladies' cook book, 1907
Serves 5
Serve with croutons or add chopped peanuts.
Presented as published in 1907. 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
743Calories
33 gProtein
27 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories743 kcal
Protein33 g
Carbohydrates27 g
Fiber8.5 g
Sugars8.2 g
Total Fat59 g
Saturated Fat10 g
Monounsaturated Fat31 g
Polyunsaturated Fat15 g
Omega-30 g
Cholesterol12 mg
Sodium348 mg
Potassium1092 mg
Calcium210 mg
Iron4 mg
Magnesium220 mg
Phosphorus560 mg
Zinc4.1 mg
Copper1 mg
Manganese2 mg
Vitamin D0.9 mcg
Vitamin C0.1 mg
Vitamin A31 mcg
Vitamin E7.9 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)17 mg
Folate200 mcg
Choline54 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 5. The excerpt below is the record exactly as published.
PEANUT SOUP. To a pint of veal stock add one pint of milk, butter and flavor of onion ; season. Add two cups of ground., roasted peanuts. Simmer twenty or thirty minutes. Add half a pint of peanut butter to one quart of boil- ing milk, season with a bay leaf, a little salt, celery salt, or extract, and one tablespoonful of grated onion
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