vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Peanut Salad
From The New century cook book, 1899
Serves 2
Presented as published in 1899. 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 The New century cook book (1899), page 56. The excerpt below is the record exactly as published.
Peanut Salad. Two eggs, whites and yolks beaten separate, one teacup vinegar, a piece of butter size of an egg, heat butter and vine- gar together; in yolks of eggs put one teaspoonful of salt, one of mustard, one-half cup of sugar, stir thoroughly, then stir in the beaten whites, stir all this in the vinegar and let come to a boiling point, when cold stir in one large cup of finely chopped peanuts
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