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Salted Peanuts
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Pecans may be prepared the same way.
Presented as published in 1907. 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
207Calories
9 gProtein
6 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories207 kcal
Protein9.4 g
Carbohydrates5.9 g
Fiber3.1 g
Sugars1.7 g
Total Fat18 g
Saturated Fat2.3 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat5.7 g
Cholesterol0 mg
Sodium6.6 mg
Potassium257 mg
Calcium34 mg
Iron1.7 mg
Magnesium61 mg
Phosphorus137 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)4.4 mg
Folate88 mcg
Choline19 mg
Caffeine0 mg
Water2.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 133. The excerpt below is the record exactly as published.
SALTED PEANUTS. Peanuts may take the place of almonds. Procure the raw peanuts
Cook this with the app: pantry check, scaling, and the assistant.