Peanut Cream from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Peel four ounces of fresh Peanuts and pound them into a flour. The quantity must equal four ounces shelled. Add the grated zest of a lemon and a little water, sufficient to make all into a thick pa...
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Ingredients
- 4 Ounces of Fresh Peanuts
- The Zest of a Lemon
- A Gill of Water
- 1½ Pints of Milk and Cream, in Equal Amounts
- 1½ Ounces of Powdered White Sugar
- An Ounce of Gelatine
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