Peanutta
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Good for soups, cereals, or as a spread.
Presented as published in 1909. 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
2616Calories
119 gProtein
74 gCarbs
227 gFat
Full nutrition (33 nutrients)
Calories2616 kcal
Protein119 g
Carbohydrates74 g
Fiber39 g
Sugars22 g
Total Fat227 g
Saturated Fat29 g
Monounsaturated Fat113 g
Polyunsaturated Fat72 g
Cholesterol0 mg
Sodium119 mg
Potassium3264 mg
Calcium460 mg
Iron21 mg
Magnesium787 mg
Phosphorus1735 mg
Zinc15 mg
Copper5.4 mg
Manganese8.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E38 mg
Vitamin K0 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)56 mg
Folate1107 mcg
Choline242 mg
Caffeine0 mg
Water1212 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 46. The excerpt below is the record exactly as published.
PEANUTTA. Put a quantity of shelled peanuts into a slow oven for twenty minutes. Do not allow them to get brown. Take them out; when cold the brown skins may be easily rubbed off. Grind to a fine, smooth paste on a mill. Put three cupfuls of these ground peanuts into a saucepan ; add five cupfuls water
Cook this with the app: pantry check, scaling, and the assistant.