Peanut Wafers
From Durham 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
2751Calories
99 gProtein
252 gCarbs
189 gFat
Full nutrition (34 nutrients)
Calories2751 kcal
Protein99 g
Carbohydrates252 g
Fiber26 g
Sugars217 g
Total Fat189 g
Saturated Fat25 g
Monounsaturated Fat81 g
Polyunsaturated Fat51 g
Omega-30.1 g
Cholesterol625 mg
Sodium285 mg
Potassium2430 mg
Calcium410 mg
Iron17 mg
Magnesium539 mg
Phosphorus1489 mg
Zinc12 mg
Copper3.6 mg
Manganese6 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A250 mcg
Vitamin E27 mg
Vitamin K0.5 mcg
Vitamin B61.3 mg
Vitamin B121.5 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)37 mg
Folate809 mcg
Choline608 mg
Caffeine0 mg
Water166 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 28. The excerpt below is the record exactly as published.
PEANUT WAFERS. Chop fine one pint of shelled and skinned peanuts, add three eggs, two tablespoonfuls of milk, some salt, and one cup of sugar, creamed with two tablespoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.