Nut Butter

Ingredients

• Put a layer of peanuts about one half inch deep

Method

1. 1

   Put a layer of peanuts about one half inch deep into a dripping pan, and place on a perforated shelf in a moderate oven.

2. 2

   Allow them to bake slowly for about one hour, until they are a light brown or straw-color.

3. 3

   Shake the pan or stir the peanuts every few minutes.

4. 4

   When the kernels begin to crack and pop, they brown very quickly, and should be watched closely.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 76. The excerpt below is the record exactly as published.

NUT BUTTER Nut butter can be easily made in the home; but nearly all the prepared nut foods on sale require expensive ma- chinery and a steam plant to produce, hence can not be made in the home. Peanuts and almonds are the nuts most suitable for making nut butter. The other varieties are difficult to blanch, and do not make good butter. The best variety of peanuts for making nut butter is the Spanish shelled. They are easily blanched. Removing the skins from the nuts after they are shelled is called blanching. Peanuts can not be blanched unless they have been thoroughly heated. To properly cook peanuts is the essential thing to pro- duce a healthful, palatable nut butter. This can be ac- complished if care is exercised. There are three ways of cooking them; namely, baking or roasting, boiling, and steaming. The baking process is the easiest way, but care should be used not to scorch them. Scorched or burned peanuts are unfit to use in any form. PROCESS NO. 1 '• Put a layer of peanuts about one half inch deep into a dripping pan, and place on a perforated shelf in a mod- erate oven. Allow them to bake slowly for about one hour

Cook this with the app: pantry check, scaling, and the assistant.