Peanuts: The Illustrious History of the Goober PeaUniversity of Illinois Press, 2006 - 272 pages The peanut's rise from a lowly bean to national favorite The peanut is one of the most versatile and beloved of American food icons. In this first culinary history of the protein-laden legume, Andrew F. Smith follows the peanut's rise from a lowly, messy snack food to its place in haute cuisine and on candy racks across the country. Chronicling how peanut consumption and production has changed throughout history, Smith highlights the peanut's role in the ways economic distress, wartime conditions, industrialization, and health trends reflect and inform our culinary landscape. Chock-full of photographs, advertisements, and peanut recipes from as early as 1847, this entertaining and enlightening volume is a testament to the culinary potential and lasting popularity of the goober pea. |
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... boil , throw in the white of an egg to clear it ; strain it , and try , by dropping a little of the syrup from a spoon into cold water , if it is done enough . If the sugar hardens and becomes brittle , it is sufficiently boiled , and ...
... boil until the taffy is of a clear , dark color , then stir in the peanuts ; let it boil for 15 minutes and then have ready the griddle on which breakfast cakes are baked , and drop a spoonful of taffy on at a time , it will cool very ...
... boil or steam until the skins can be removed ; boil in salted water until tender and until nearly all the water boils away ; add 1 quart of beef stock , a few grains of cayenne pepper , half a teaspoon salt ; let boil slowly for 10 ...
Table des matières
List of Recipes ix | xv |
Slave Food to Snack Food 11 | xxii |
Doctors and Vegetarians | 30 |
Droits d'auteur | |
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