vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Salted Peanuts
From The national course in home economics, 1917
Serves 4
E. J. A.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 311. The excerpt below is the record exactly as published.
SALTED PEANUTS. The peanuts must be shelled and blanched. Put them in a pan with a little butter and fry them quickly. Remove them to a colander and sprinkle them with fine salt
Cook this with the app: pantry check, scaling, and the assistant.