Peanut Soup

Ingredients

• two tablespoons of peanut butter
• one tablespoon of browned flour
• one pint of boiling water
• one pint of scalded milk
• salt to taste
• pepper to taste

Method

1. 1

   Cream together peanut butter and browned flour, then pour slowly over boiling water while stirring constantly to keep smooth.

2. 2

   Season with salt and pepper, then add scalded milk.

3. 3

   If too thick, add more hot water.

4. 4

   Serve immediately with cretons or crackers.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 28. The excerpt below is the record exactly as published.

PEANUT SOUP (original.) Mrs. M. E. Robertson, No. 2212 West Eighth street- Two tablespoons of peanut butter, one table- spoon of browned flour (plain flour may be used, but the browned is preferable;) cream together and pour slowly over this one pint of boiling water; stir constantly to keep smooth. Season with salt and pepper; add to this one pint of scalded milk. If too thick, add more hot water. Serve immediately with cretons or crackers. NO. 51. PEARL BARLEY SOUP. (Original.) Sarah M. Daley, No. 1929 First street— Get good-sized soup bone, a sheep skin and a small piece of liver. Put bones in kettle, cover with cold water, and salt to taste; let boil slowly; add one potato, small onion, a leaf or two of celery. Take another kettle with one and a half cups pearl barley, cover with a scant pint of hot water, let simmer, keep ladle in barley kettle and quite often stir, or better still, pour up and down the barley; this prevents sticking, also dissolves it. EVery now and then take a ladle full of stock, pour through strainer into the barley; if the stock is rich enough add a little hot water. Chop the liver very fine, add to the soup bone; do this until all your stock is in your barley kettle. This soup is rich and nourishing, but not greasy; is good for sick or well, and is inexpensive. NO. 52. PEA SOUP. Mrs. H. D. Wetmore, No. 625 North Belmont avenue— Take one and a half pints pears, two tablespoons minced celery, one tablespoon minced onion, cooked together and put through sieve; add to this one quart milk, salt to taste, a dash of cayenne pepper and butter one-half size of an egg. Just be- fore serving add one-half pint whipped cream. NO. 53. —POOR MAN'S SOUP. Lily Neil- son, No. 1019 East Thirty-fourth street— Take a 15 or 20-cent shank bone, the upper part for preference, have the bone cracked, cut the meat into medium-sized pieces, put in a pan, cover with cold water, bring to a boil, skim well, cover closely, and let simmer for about three hours; stand aside till cold, when skim off all fat, (which may be utilized for basting other meat.) Meanwhile wash, peel and cut up into small pieces an onion, carrot, turnip and one or two steams of celery, with two tablespoonfuls of rice or barley; add to the broth with the water they were boiled in; season to taste. If preferred a little thicker, mix to a smooth paste two good ta- blespoonfuls of flour, with water, add and boil two or three minutes, stirring all the time. This quantity will make a substantial and nourishing broth at small expense for four people, for two meals. NO. 54. POTATO SOUP. Mrs. D. H. Imler, Tropico, Cal.— Take four large potatoes, wash, pare and slice; place in kettle; pour over them four quarts of warm water; boil until done. Then add a thickening made of flour, cream or milk— water will do— butter size of an egg; salt and pepper to taste

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