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Peanuts and Onions

Name: Peanuts and Onions
Yield: 10 servings
Ingredients: 2 Quarts Cooked Onion (steamed or boiled); 1/2 Cup Peanuts, Roasted and Chopped; 2.3 Quart White Sauce; Salt; Pepper

From The bride's cook book, 1915

Serves 10

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

525Calories

12 gProtein

41 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories525 kcal

Protein12 g

Carbohydrates41 g

Fiber3.9 g

Sugars14 g

Total Fat35 g

Saturated Fat7.9 g

Monounsaturated Fat13 g

Polyunsaturated Fat9 g

Omega-30 g

Cholesterol14 mg

Sodium1833 mg

Potassium591 mg

Calcium297 mg

Iron1.8 mg

Magnesium62 mg

Phosphorus287 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D2.8 mcg

Vitamin C10 mg

Vitamin A300 mcg

Vitamin E0.9 mg

Vitamin K7.3 mcg

Vitamin B60.2 mg

Vitamin B120.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.5 mg

Folate47 mcg

Choline40 mg

Caffeine0 mg

Water261 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 78. The excerpt below is the record exactly as published.

PEANUTS AND ONIONS 2 Quarts Cooked Onion (steamed or boiled) 1/2 Cup Peanuts, Roasted and Chopped 2.3 Quart White Sauce Salt Pepper

Cook this with the app: pantry check, scaling, and the assistant.