Public Domain Recipes
cegoh (Pixabay License).

Peanut Butter Soup

Yield: 50 three-fourth cup servings

Ingredients

Directions

  1. Combine and scald the milk and celery stock (made by cooking tops and green outside stalks).
  2. Mix flour and cold water and add to the scalded milk and celery stock.
  3. Boil until slightly thickened, about 5 minutes.
  4. Combine peanut butter and water.
  5. Add to the thickened celery-milk mixture.
  6. Salt to taste.

Other Information

Author: Organization.Evaporated Milk Association

Source: Quantity Recipes for Quality Foods (1939-01-01)

Category: Soup

Measure: avoirdupois

Ingredient: evaporated milk, celery, flour, water, peanut butter

Equipment: measuring cups, measuring spoons, pot

See Also