vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Peanut Butter
From Scientific cooking with scientific methods, 1911
Serves 8
It is especially fine mixed with chopped figs for sandwiches.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 90. The excerpt below is the record exactly as published.
Peanut Butter. Shell and remove inner brown skin of roasted pea- nuts; grind in the meat-chopper, using the finest cutter, NUTS. 197 then rub to paste in bowl and wooden pestle. Add enough butter gradually to make the peanut meat cling together. Season with salt and paprika
Cook this with the app: pantry check, scaling, and the assistant.