vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Salted Peanuts
From The Landmarks club cook book, 1903
Serves 2
Presented as published in 1903. 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
324Calories
7 gProtein
70 gCarbs
4 gFat
Full nutrition (29 nutrients)
Calories324 kcal
Protein6.9 g
Carbohydrates70 g
Fiber4.8 g
Sugars0.4 g
Total Fat4 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Cholesterol5.2 mg
Sodium995 mg
Potassium119 mg
Calcium281 mg
Iron29 mg
Magnesium26 mg
Phosphorus62 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.3 mg
Folate118 mcg
Choline11 mg
Water356 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 136. The excerpt below is the record exactly as published.
SALTED PEANUTS. Shell and blanch raw peanuts; cover with boiling water with a little salt and teaspoon butter
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