Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-free
Peanut Soup
From Good Things to Eat as Suggested by Rufus, 1911
Serves 11
A modern interpretation · AI-generated from the original record
Ingredients
- a pint and one-half nut meats
- two quarts of water
- three quarts of bayleaf
- stalk of celery
- blade of mace
- one slice of onion
- one cupful of cream
Method
Soak nut meats overnight in water.
Add bayleaf, celery, mace, and onion.
Boil slowly for four to five hours, stirring frequently.
Strain, return to heat, and add cream.
Serve hot with croutons.
Nutrition per serving
476Calories
14 gProtein
21 gCarbs
37 gFat
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 4. The excerpt below is the record exactly as published.
PEANUT SOUP — Made like a dry pea soup. Soak a pint and one-half nut meats over night in two quarts of water. In the morning add three quarts of bayleaf, stalk of celery, blade of mace and one slice of onion. Boil slowly for four or five hours, stirring frequently to keep from burning. Rub through 14 SOUPS a sieve and return to the fire, when heated through again add one cupful of cream
Cook this with the app: pantry check, scaling, and the assistant.