Ingredients

1 lb. shelled and roasted peanuts

1 tsp. salt

1 to 2 tsp. honey

1 1/2 Tbsp. peanut oil



3 1/2 pounds grapes

7 cups sugar

1/2 cup water

6 oz. liquid pectin



2 slices white bread



Method

Put peanuts, salt, and honey into a blender or food processor and grind until particles are small and uniform. Continue to grind and slowly add oil. Mix until smooth - about 2 minutes. Peanut butter can be stored in refrigerator for up to two months.

Place grapes into a large kettle and crush them well. Add enough water to cover them and bring to a boil. Reduce heat to low and cook for 10 minutes. Remove from heat and strain, reserving the liquid and discarding the solids. Cool completely.

Measure 4 cups of the juice into a kettle, straining through cheesecloth or fine sieve. Add sugar and bring to a full boil. Add pectin and continue to boil for 1 minute. Fill sterilized jars to within 1/4 inch of the top, seat the lid and tighten the ring around them. Process jars in a boiling water canner for 5 minutes. Sealed jars will last up to 12 months.

Spread peanut butter evenly on one slice of bread, and jelly on the other. Put bread slices together with spread sides facing each other.

Serves 1.

Source [The Boke of Swyllyng, A. Poisson]: 22. For to mak a farce royale. Take nuttes, an stampe hem, an caste salt þer-on, and caste a lytyl hony ther-to, and some oyle, and make yt al smoth. Also tak rasinges a gode dele, þat ys grappes, and breke hem wele, and coke hem in fayre watur til þey ben nesshe, than take hem vp and put hem yn a clowthe on a pin ouer a bolle and let þe jus come owt. Take þys jus an a grete quantitie of sigur and boyle þem togidre tyl yt cleue lyke ielly. Do þys ielly wþ the botyr of nuttes betwen peces of brede, but knowe þat yf ye leue out þe gele yt wyl cleue to þe top of yowre mouthe.

Published: April 1, 2018

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