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Article: The Main Ingredient: Not just for PB&J; Seek out natural peanut butter for steak sate dipping sauce
- Article from:
- Sunday Gazette-Mail
- Article date:
- January 15, 2006
- Author:
CopyrightCopyright 2006 Sunday Gazette-Mail. Provided by ProQuest LLC. (Hide copyright information)
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robbyers@wvgazette.com
tara@wvgazette.com
THE year was 1928, and one can imagine that cookbook author
Florence A. Cowles was probably grasping at a few straws to fill her
latest opus, "Seven Hundred Sandwiches."
Perhaps that's why the American public was treated to recipes for
"peanut and pimiento," "peanut butter and tomato," "egg and peanut
butter" - she came up with more than 30 peanut butter permutations,
only two of which involved jelly.
At the time, maybe that wasn't so odd; peanut butter had just
recently been invented, in 1890, and for decades it was considered a
delicacy to be nibbled with watercress on toast points in upscale
urban tearooms. It was during the 1920s that ...