Peppernuts

Name: Peppernuts
Ingredients: 114 pounds of sugar; 2 pounds of flour; % pound of butter; 5 eggs; 1 grated nutmeg; 1 teaspoon of soda dissolved in a little hot water

From Historic Paxton, her days and her ways, 1722-1913, 1913

Presented as published in 1913. 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

202759Calories

130 gProtein

52206 gCarbs

388 gFat

Full nutrition (34 nutrients)

Calories202759 kcal

Protein130 g

Carbohydrates52206 g

Fiber0 g

Sugars51607 g

Total Fat388 g

Saturated Fat7.8 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol1461 mg

Sodium913 mg

Potassium2656 mg

Calcium861 mg

Iron81 mg

Magnesium431 mg

Phosphorus1518 mg

Zinc15 mg

Copper5.2 mg

Manganese9 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K0.8 mcg

Vitamin B61 mg

Vitamin B122.2 mcg

Thiamin (B1)8.6 mg

Riboflavin (B2)5.2 mg

Niacin (B3)61 mg

Folate1569 mcg

Choline735 mg

Caffeine0 mg

Water329 g

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 68. The excerpt below is the record exactly as published.

Peppernuts (Mrs. Eohert C. Welsh.) 114 pounds of sugar. 2 pounds of flour. % pound of butter. 193 FOR WRITTEN RECIPES 5 eggs. 1 grated nutmeg. 1 teaspoon of soda dissolved in a little hot water

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