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Salted Peanuts
From The Cook County cook book, 1912
Serves 6
Recipe attributed to Mrs. Helen Williams.
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
456Calories
20 gProtein
19 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories456 kcal
Protein20 g
Carbohydrates19 g
Fiber6.9 g
Sugars3 g
Total Fat37 g
Saturated Fat4.9 g
Monounsaturated Fat19 g
Polyunsaturated Fat11 g
Cholesterol0 mg
Sodium1269 mg
Potassium533 mg
Calcium95 mg
Iron4.7 mg
Magnesium132 mg
Phosphorus293 mg
Zinc3.4 mg
Copper0.8 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E5 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)10 mg
Folate192 mcg
Choline1.1 mg
Caffeine0 mg
Water39 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.
SALTED PEANUTS.— Get raw Virginia peanuts from any wholesale house. They are usually shelled. There is then a brown skin to be removed. Do this by covering the nuts with boiling water and letting them stand for 10 minutes. The skins can be easily removed then. Next roll the skinned peanuts in a soft, dry cloth, until they are quite dry. Then fry them in a fine wire basket in deep boiling lard (it is much more satisfactory and just as wholesome as cheap olive oil or butter). When they are brown spread them upon brown paper to absorb the grease which is on and in them. Then sprinkle salt upon them
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