Dinner
Peanut crisps
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- One cupful of roasted and chopped peanuts, one cupful of powdered sugar, one tablespoonful of flour and the whites of two eggs.
- A quart of unshelled peanuts will yield the necessary cupful of chopped nuts.
Historical transcription
Source method
- 1
One cupful of roasted and chopped peanuts, one cupful of powdered sugar, one tablespoonful of flour and the whites of two eggs. The mixture is dropped on a buttered paper and baked to a light brown in a moderate oven. A quart of unshelled peanuts will yield the necessary cupful of chopped nuts.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.