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Peanuts and Rice
From The Cook County cook book, 1912
Serves 6
Presented as published in 1912. 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
571Calories
17 gProtein
73 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories571 kcal
Protein17 g
Carbohydrates73 g
Fiber4 g
Sugars1.1 g
Total Fat22 g
Saturated Fat4.1 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.4 g
Omega-30 g
Cholesterol2.4 mg
Sodium108 mg
Potassium399 mg
Calcium67 mg
Iron4.2 mg
Magnesium104 mg
Phosphorus276 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A6.5 mcg
Vitamin E2.5 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)11 mg
Folate204 mcg
Choline11 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 296. The excerpt below is the record exactly as published.
PEANUTS AND RICE.— Have 2 cups rice, well cooked, and salted, and while hot stir in 1 cup of peanut butter, stirring until all is well mixed. Then add ^ cup milk, 2 eggs, well beaten, and lastly 1 cup cracker crumbs
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