Salted Peanuts
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
2035Calories
86 gProtein
47 gCarbs
183 gFat
Full nutrition (34 nutrients)
Calories2035 kcal
Protein86 g
Carbohydrates47 g
Fiber29 g
Sugars13 g
Total Fat183 g
Saturated Fat40 g
Monounsaturated Fat86 g
Polyunsaturated Fat48 g
Omega-30.1 g
Cholesterol58 mg
Sodium14020 mg
Potassium2242 mg
Calcium203 mg
Iron4.8 mg
Magnesium542 mg
Phosphorus1227 mg
Zinc10 mg
Copper1.7 mg
Manganese5.7 mg
Vitamin D0 mcg
Vitamin C2.5 mg
Vitamin A184 mcg
Vitamin E22 mg
Vitamin K1.9 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)42 mg
Folate370 mcg
Choline174 mg
Caffeine0 mg
Water8.9 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 13. The excerpt below is the record exactly as published.
Salted Peanuts. Supper. — Creamed White Potatoes. Graham Bread; Butter; Canned Peaches ; Currant Cake ; Tea. Salted Peanits. — Cover one pint of roasted and shelled pea- nuts with boiling water. Let them stand for five minutes, then pour off the hot water. Cover the nuts with cold water and rub off the thin, brown skins. Put the peanuts in a warm bowl and .«tir in two tatilespoonfuls of salt and two of melted butter
Cook this with the app: pantry check, scaling, and the assistant.