[Sca-cooks] Them Peanutses

[johnna holloway]

Are these being made with by any chance raw peanuts?
(Why use roasted in the shell peanuts if you are going
to shell and boil them?)

Johnnae llyn Lewis Johnna Holloway

Volker Bach wrote:
>
> OK, I've got the time to look into this now. First
> off, my bad - of course PLatina doesn't have a
> recipe with peanuts in it. That's just what the
> commentator in the book I read it in made it sound
> like. ("a similar recipe found in Platina....
> (three sentences later) ... of course he doesn't
> use peanuts...).
>
> The recipe is from the cookbook of Frantz de
> Rontzier "Eyn Kunstbuch von Mancherley Essen",
> which is south German and dates from the 16th
> century (and I still haven't been able to find the
> bloody exact date! Talk about bad quoting habits).
> Anyways, the two recipes I have (in translation
> and redacted, but without the original text,
> again, bloody stupid authors!) go like this:
>
> "Peanuts are boiled in water for a quarter of an
> hour. When they are done they are shelled and
> mixed in a small pot with small raisins, butter,
> pepper and wine"
>
> the redaction given calls for 4oo grammes of
> peanuts (unshelled), 1/2 tblsp butter, 2 tblsp
> raisins, som,e pepper, nutmeg and a pinch of salt
> for the water. The peanuts are to be boiled
> without their shells, but still in their brown
> skins.
>
> The other one goes:
>
> "Peanuts are also fried in butter. When they are
> to be served at the table, they are seasoned with
> bitter orange juice, salt and pepper"
>
> Here the redaction calls for 400 grammes of
> peanuts freed from their skins, fried in 1 tblsp
> of butter and seasoned with 100 ml of bitter
> orange juice and salt and pepper to taste.
>
> I'm itching to try either. And I'm even more
> interested in finding a copy of that cookbook.
> Anyone heard of it?
>
> in service
>
> Giano
>
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