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Salted Peanuts
From The white ribbon cook book, 1894
Serves 8
Presented as published in 1894. 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
436Calories
20 gProtein
12 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories436 kcal
Protein20 g
Carbohydrates12 g
Fiber6.5 g
Sugars3.6 g
Total Fat39 g
Saturated Fat4.8 g
Monounsaturated Fat19 g
Polyunsaturated Fat12 g
Cholesterol2.6 mg
Sodium14 mg
Potassium542 mg
Calcium71 mg
Iron3.5 mg
Magnesium129 mg
Phosphorus289 mg
Zinc2.5 mg
Copper0.9 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E6.4 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)9.3 mg
Folate185 mcg
Choline40 mg
Caffeine0 mg
Water5.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 117. The excerpt below is the record exactly as published.
Salted Peanuts — Buy one quart of unroasted peanuts, break the shells carefully to prevent crushing; then drop the nuts into very hot water and rub gently until the red skin is off. Dry carefully, lay on flat tin plates and pour melted butter over them — a couple of teaspoonfuls will suffice; then set in rather quick oven until a nice brown; then take up and sprinkle liberally with salt
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