vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Stewed Peanuts
From The complete cook book, 1900
Serves 4
No seasoning except salt is required.
Presented as published in 1900. 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
38 gFat
Full nutrition (33 nutrients)
Calories436 kcal
Protein20 g
Carbohydrates12 g
Fiber6.5 g
Sugars3.6 g
Total Fat38 g
Saturated Fat4.8 g
Monounsaturated Fat19 g
Polyunsaturated Fat12 g
Cholesterol0 mg
Sodium28 mg
Potassium547 mg
Calcium85 mg
Iron3.5 mg
Magnesium134 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
Water478 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 62. The excerpt below is the record exactly as published.
STEWED PEANUTS. Shell the raw nuts, and blanch by pouring boiling water over them. After they have stood a few min- utes, the skins can be easily rubbed off. Add to a pint of the blanched nuts about two quarts of , water, put them into a bean pot; heat to boiling; then place in a slow oven, and cook for nine or ten hours. When done, they should be soft, mealy, and rich with juice. No seasoning except a little salt
Cook this with the app: pantry check, scaling, and the assistant.