Dinner
Peanut butter for sandwiches
Peanut butter for sandwiches, preserved from Marion Harland’s 1903 cookbook with ingredient cues including shell and skin freshly-roasted peanuts and pound or grind them to a fine powder.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Shell and skin freshly-roasted peanuts and pound or grind them to a fine powder.
- Mix to a smooth paste, with half as much butter as you have peanut powder.
- If the butter is rather fresh, add a little salt.
Historical transcription
Source method
- 1
Shell and skin freshly-roasted peanuts and pound or grind them to a fine powder. Mix to a smooth paste, with half as much butter as you have peanut powder. If the butter is rather fresh, add a little salt.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.