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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


    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
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    Creamy Peanut Butter Frosting

    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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