Molasses and Peanut Sauce
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 291. The excerpt below is the record exactly as published.
one-half pint of molasses and one wineglassful of water on the fire ; when it boils, add 4 ozs. of pow- dered bread-crumbs (which should be stale) in order to thicken it; boil until the bottom of the pan can be seen when stirring ; add Y/z oz. of fresh orange-peel, having first dried it in the oven and powdered it ; and, just before removing from the fire, add and mix in 4 ozs. of roasted peanuts
Cook this with the app: pantry check, scaling, and the assistant.