Peanut Fruit

Ingredients

• two cupfuls milk
• two cupfuls ground raw peanuts
• one cupful finely-chopped celery
• one-half cupful seeded raisins or figs
• one teaspoonful sweet marjoram
• two teaspoonfuls oil
• one teaspoonful salt
• one tablespoonful bread crumbs
• two well-beaten eggs
• two tablespoonfuls flour
• one egg
• one cupful milk

Method

1. 1

   Boil in two cupfuls milk two cupfuls ground raw peanuts; add one cupful finely-chopped celery, one-half cupful seeded raisins or figs, one teaspoonful sweet marjoram, two teaspoonfuls oil, one teaspoonful salt, one tablespoonful bread crumbs, two well-beaten eggs; mix well.

2. 2

   Shape into small balls and dip into the following batter: two tablespoonfuls flour, one egg, pinch of salt, mix well with one cupful milk.

3. 3

   Fry in graniteware saucepan to golden brown in very hot oil, and serve with or without dressing.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 66. The excerpt below is the record exactly as published.

PEANUT FRUIT. Boil in two cupfuls milk two cupfuls ground raw pea- nuts; add one cupful finely-chopped celery, one-half cup- ful seeded raisins or figs, one teaspoonful sweet marjoram, two teaspoonfuls oil, one teaspoonful salt, one tablespoon- ful bread crumbs, two well-beaten eggs ; mix well. Shape into small balls and dip into following batter: Two table- spoonfuls flour, one egg, pinch of salt, mix well with one cupful milk

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