Name: Trumese and Rice Hash
Ingredients: 2/3 cup water grind both cooked; 2 teaspns; 5 hrs; salt

Trumese and Rice Hash

Ingredients

2/3 cup water grind both cooked
2 teaspns
5 hrs
salt

Directions

Prepare

Use boiled or steamed rice in place of potato in the preceding recipe.
Combine ½ lb raw Virginia peanuts, 1 lb cooked Virginia peanuts, 2 teaspoons salt, and ⅔ cup water.
Grind both cooked and raw nuts into butter, add salt and water, mix well, and put into oiled tins.

Cook

Steam 5 hours or bake 1 hour in a slow oven on an asbestos pad.
May cook in sealed glass jars, following directions on page 156, for trumese in glass jars.

Variations

Use a trifle less water for Spanish peanuts.
Cereal coffee or consommé may be used in place of water.
All ready prepared foods similar to nutmese are variously named “nuttolene”, “nutmete”, “nutcysa” and “nut loaf,” according to where they are made.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

Explore the science

What each ingredient does

Virginia peanuts (in the method): Provide the main body and rich nutty flavour of the hash once ground into butter.
Water: Adds moisture so the ground nut mixture becomes spreadable and holds its shape when cooked.

“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.