Peanut Puree

Ingredients

• 1 cup peanut butter
• 1 quart milk
• 1 tablespoon Crisco
• 1 teaspoon onion juice
• 1 tablespoon cornstarch
• 1 bay leaf
• 1 blade mace
• pepper to taste
• salt to taste

Method

1. 1

   Put milk, Crisco, peanut butter, onion juice, pepper, bay leaf and blade mace in double boiler; stir and cook until hot.

2. 2

   Moisten cornstarch in little cold milk and add it to hot milk; stir until smooth and thick; strain through sieve.

3. 3

   Add salt and serve at once with croutons.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 133. The excerpt below is the record exactly as published.

Peanut Puree Roast Pig Reheated in Casserole Squash Baked Potatoes Red Cabbage Salad Sultana Roll Coffee *Peanut Puree—1 cup peanut butter, 1 quart milk, 1 tablespoon Crisco, 1 teaspoon onion juice, 1 tablespoon cornstarch, 1 bay leaf, 1 blade mace, pepper and salt to taste

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