Peanut Crisps
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Peanut Crisps' in Aunt Sammy's Radio Recipes Revised, U.S. Department of Agriculture, Bureau of Home Economics, issued May 1931 (Van Deman & Yeatman) — a U.S. federal work, public domain. Text read in full at https://dn720006.ca.archive.org/0/items/auntsammysradior1931unit/auntsammysradior1931unit_djvu.txt (Internet Archive djvu text, CAT copy). This is the 1931 Revised edition; no part of this entry is attributed to the 1927 first edition. Conversion: the original's 1/2 cup sifted flour (63 g) is swapped for a gum-containing gluten-free 1:1 blend at the same weight (USDA basis 125 g/cup). The original names no yield; the filed yield of about 24 crisps is an editorial serving assignment, disclosed here.
Stiffly beaten egg whites folded into chopped peanuts, sugar, and just half a cup of flour — crisp little meringue-peanut cookies with a drop of almond extract, made low and slow.
Why this complexity: Egg whites must be beaten stiff and folded, not stirred, to keep the air; Small spoonfuls spaced well apart; the crisps spread as they make.
Ingredients
- 1 cup finely chopped peanuts
- 1 cup sugar
- 63 g gluten-free 1:1 baking blend (with gum) (about 1/2 cup), for the original 1/2 cup sifted flour (63 g, USDA basis 125 g/cup)
- 1/4 teaspoon salt
- 3 egg whites
- 1/4 teaspoon almond extract
Method
- Heat the oven to about 325°F (very moderate). Grease a baking sheet.
- Mix the peanuts, sugar, blend, and salt thoroughly.
- Beat the egg whites until stiff, add the almond extract, and fold into the first mixture.
- Drop by small spoonfuls well apart on the greased baking sheet.
- Make for about 15 minutes at 325°F, until lightly browned.
- Cool on the sheet a few minutes, then move to a rack.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
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