Photo: Markus Spiske
Ingredients
- 1/4 cup strained tomato 1/2 -1 tablespn
- 1 tablespn
- 1 1/2 teaspn
Directions
1
1 lb. (¾ qt.) blanched peanuts ¼ cup strained tomato ½-1 tablespn. browned flour 1¼-1½ teaspn. salt
2
Mix browned flour, tomato and salt, put into bean pot with the nuts and a large quantity of boiling water. Boil rapidly ½ hr., then bake in a slow oven 8-14 hours. Add boiling water without stirring, when necessary. When done the peanuts should be slightly juicy.
3
Small dumplings steamed separately, may be served with baked peanuts sometimes.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg