Recipes > Soup > Peanut Soup

Peanut Soup


  • 1 cupful of nuts from which the skin has been removed
  • 1 pint of milk
  • 1 tablespoon of butter
  • 1 tablespoon of flour


Peanut soup for supper on a cold night serves the double duty of stimulating the gastric juices to quicken action by its warmth and furnishing protein to the body to repair its waste. Pound the nights to a paste, add it to the milk and scald; melt the butter and mix it with the flour and add slowly to the milk and peanuts; cook until it thickens and season to taste.


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The Suffrage Cook Book (1915).

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