1 can (354 ml / 1 ½ cups) evaporated milk
3 ounces smooth peanut butter
salt, pepper and cayenne to taste
Heat the milk in a double boiler over medium-heat,
gradually stirring in the peanut butter. Once the peanut butter is mixed in,
add the seasoning, and continue to stir until warmed through—10 to 15 minutes
from start to finish. Thin down with milk or cream if you find it too thick.
Serves two
Got this one from the 1914 Canadian Family Cook Book, “a
volume of tried, tested and proven recipes by prominent Canadian ladies, edited
by Grace E. Denison.” Oddly enough, none of the recipes have the names of the “prominent
Canadian ladies” attached, which I would have thought would be a good marketing
tool.
I’d never seen a recipe for peanut soup before so thought
I’d give it a try. Here’s the original version of the recipe in case you want
to try it.
1 quart rich milk
1 large cup peanuts, ground fine
Put milk on to cook in a double boiler, add salt to
taste, and season highly with black and red pepper. Add the peanuts. Cook 20 or
30 minutes. Just before taking from the fire, add a cupful of cream. Strain.
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