Peanut Soup
From Original recipes of good things to eat, 1919.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
servings
Method
Combine all ingredients except the cornstarch in a double boiler.
Heat until the soup reaches the scalding point.
Mix the cornstarch with a little cold milk and stir it into the soup.
Cook and stir for five minutes, then serve.
Original recipe, verbatim
Peanut Soup
One tumblerful peanut butter, 1 pint water, 1 quart milk,
2 tablespoons cornstarch, 2 small teaspoons salt, 1 sliced onion,
1 cup chopped celery. Put all together in double boiler, ex-
cept cornstarch. When soup reaches scalding point, mix corn-
starch with a little cold milk and add, stirring for fiYt minutes,
when it is ready to serve.
Mrs. Lillie Trodson, Worthv Matron.
Transcribed as printed in Original recipes of good things to eat, 1919. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.