A New Development
Skippy Peanut Butter was created in 1922 , the first company to use a new method whereby unsaturated fats were turned into saturated fats by hydrogenating them. In other words, now the liquid oil was transformed into a solid fat so that it would no longer float on the top of the butter. Therefore, a more consistent, solid product was developed.[viii] We now know this is not a healthy form of oil, but this type of peanut butter dominated the 20th century market and made it one of the most popular household food items of its time.
Source: Mrs. Rorer’s New Cook Book by Sarah Tyson Rorer, Philadephia: 1902:
|Mrs. Rorer's New Cook Book, 1902|
- 1/2 Cup Raw Peanuts or Prepared Peanut Meal (if you can get it; I found a good peanut meal at the local Amish market)
- ½ Cup Organic Peanut Butter (the type where the oil settles on the top, but mix it together very well)
- ½ Teaspoon Baking Soda
- ½ Cup Warm Water
- 1 ½ Cups Granulated Sugar
- 3 Cups of White Whole Wheat Flour
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- Place the raw peanuts in the oven for 5-10 minutes to release their oils Remove from the oven and remove their skins, if necessary. Grind the peanuts in a food processor.
- Mix together the peanut meal and the peanut butter. Add the sugar. It is easiest to incorporate the sugar using your hands.
- In a separate bowl, mix together the baking soda and warm water. Add this to the peanut mixture. Then, work in about 2 ½ cups of the flour until you have a firm but pliable dough.
- Using the remainder ½ cup of the flour, roll the dough out into a thin sheet. Cut into 2-inch squares, or use a cookie cutter of your choice. Bake for 15 minutes. The wafers will crisp as they cool.
|Mixing Peanut Meal and Peanut Butter|
|Use Your Hands to Mix Sugar Into the Peanut Mixture|
|Wafer Squares Ready for the Oven|