Home Manufacture of Peanut Sutter
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Roast and prepare
Roast the shelled peanuts in a 350°F (175°C) oven, stirring occasionally to prevent burning.
Once roasted, let the peanuts cool, then shell and blanch them by rubbing over a wire-bottom screen to remove the red skins.
Sift out any remaining germs using a screen with appropriate hole sizes.
Grind
Grind the cleaned peanuts using a meat grinder until smooth, adding salt to taste.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Peanuts
- Provide the fat and oils that give peanut butter its smooth, spreadable texture when ground.
- Salt
- Adds savoury flavour that balances the richness of the peanuts.
The step that matters
Grind until smooth. Grinding releases the oils in the peanuts gradually; stopping too early leaves a grainy texture, while over-grinding can warm the paste and make it oily. Checking smoothness as you go helps achieve a spreadable result.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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