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Dessert

Peanuts and Starch Nutora

A steamed peanut and corn‑starch mixture made with raw nut butter, water, salt, and corn‑starch.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and corn are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 7,345 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Peanuts and Starch Nutora

Ingredients

Directions

Prepare the batter

  1. Dissolve the corn-starch in the water.

  2. Add the raw nut butter and salt to the dissolved starch.

  3. Mix thoroughly and beat well with a spoon for several minutes.

Steam and serve

  1. Place the mixture in cans.

  2. Cook in a steam-cooker or steamer for 3 to 4 hours.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + corntop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raw nut butter
Provides the main body, richness and peanut flavour of the cake.
Corn-starch
Thickens the batter and sets into a firm, sliceable texture when steamed.
Water
Dissolves the starch and creates steam-moisture during cooking.

The step that matters

Beating the batter well. Thorough beating distributes the starch evenly through the nut butter. Unmixed starch can leave lumps or pockets, and the cake may set unevenly.

“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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