[Sca-cooks] Them Peanutses

[Volker Bach]

johnna holloway schrieb:
>
> 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?)

I am not sure (no information on the part of the
authors), but would assume not. The book I got
this from was written for the general interest
market, which means it is aimed at hobbyists.
These people (me, too) would go out and buy
'peanuts' - and those you get then are roasted and
ready-to-eat AFAIK. As to the original intent - I
don't know. How well do raw peanuts travel?

I will try next week and let you know the results

Giano

> 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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