Photo: Alexander Maasch
Ingredients
- 5 1/2 tablespns
- 4 eggs
- 1 teaspn
- 2 hrs
Directions
1
½ lb. peanuts, boiled, ground; 5-5½ tablespns. Nut French soup or consommé which has been cooked down thick; 4 eggs, 1 teaspn. salt, a trifle of sage if desired. Mix all ingredients and put into well oiled porcelain or glass jars (if glass, follow directions for cooking trumese in glass), cover close and steam 1½-2 hrs.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg