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Kitchen Dictionary: peanut butter

peanut butter

A St. Louis physician invented peanut butter in 1890 to provide his patients with an easy-to-digest, high protein food. Several dozen commercial brands of peanut butter were on the market by 1914, and in 1923 a process was invented to keep the oil and peanut butter from separating. Peanut butter is a blend of ground shelled peanuts, vegetable oil and salt. You can make it yourself in a blender or food processor.

plural: peanut butter

Ingredient

Season: available year-round

How to select: Sold in both creamy and chunky (with bits of peanuts) style. Natural peanut butter does not contain any additives to keep the oil from separating.

How to store: Natural peanut butter must be refrigerated after opening and will last 6 months this way, while other commericial kinds will last as long at room temperature.

How to prepare: Used commonly as a sandwich spread, a favorite of children, as well as a primary ingredient in many desserts as well as savory sauces.

Substitutions: almond butter, cashew butter or other nut butter

More Peanut Butter Recipes
Popular Peanut Butter Recipes
Impossible Peanut Butter Cookies
Big Grandma's Best Peanut Butter Cookies
Creamy Peanut Butter Frosting
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Nutrition Facts

Calculated for 1 cup
Amount Per Serving %DV
Calories 1519
Calories from Fat 1159 (76%)
Total Fat 128.8g 198%
Saturated Fat 20.8g 104%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 38.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1253mg 52%
Potassium 1922mg 54%
Total Carbohydrate 55.7g 18%
Dietary Fiber 20.6g 82%
Sugars 20.6g
Protein 62.1g 124%

How is this calculated?

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