Peppernuts

Name: Peppernuts
Ingredients: one pound flour; one pound sugar; four eggs; one teaspoon cloves; one of cinnamon; one-half pound citron; one cup blanched almonds; one-half teaspoon black pepper; one-half teaspoon salt

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

4450Calories

102 gProtein

836 gCarbs

91 gFat

Full nutrition (34 nutrients)

Calories4450 kcal

Protein102 g

Carbohydrates836 g

Fiber17 g

Sugars461 g

Total Fat91 g

Saturated Fat11 g

Monounsaturated Fat48 g

Polyunsaturated Fat20 g

Omega-30.1 g

Cholesterol744 mg

Sodium1517 mg

Potassium1885 mg

Calcium566 mg

Iron34 mg

Magnesium500 mg

Phosphorus1506 mg

Zinc9.9 mg

Copper2.2 mg

Manganese7.8 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A321 mcg

Vitamin E35 mg

Vitamin K5.6 mcg

Vitamin B60.8 mg

Vitamin B121.8 mcg

Thiamin (B1)4.6 mg

Riboflavin (B2)4.4 mg

Niacin (B3)35 mg

Folate877 mcg

Choline656 mg

Caffeine0 mg

Water203 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 22. The excerpt below is the record exactly as published.

PEPPERNUTS. One pound flour, one pound sugar, four eggs, one teaspoon cloves, one of cinnamon, one-half pound citron, one cup blanched almonds, one-half teaspoon black pepper, one-half teaspoon salt

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