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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... brown ; prepare them as described in a former recipe , and grind in a nut mill . Although the raw peanut butter is not as palatable as the roasted butter , it is considered more healthful and easier of digestion . It is also pref ...
... Brown sugar , 3/4 cup Light corn syrup , 1⁄4 cup Water , 1⁄2 cup Molasses , 1 tablespoon Butter , 1 tablespoon Soda , teaspoon Salt , 4 teaspoon Brown the peanuts in the oven and break them into pieces . Chop the popped corn in a ...
... brown sugar , 4 pound of butter , 1 quart of peanuts , nicely toast- ed a light brown . Put the sugar and butter in a skillet with 2 tablespoons of water ; let them boil until the taffy is of a clear , dark color , then stir in the ...
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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