This week we get to mix peanut butter, mustard, vinegar and sugar together to make a dip for Ritz crackers.

Like regular peanut butter isn’t good enough on it’s own.

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This is Peanut Butter Spread!

Peanut Butter Spread - From The Peanut Cookbook of Plains Georgia, 1976

AuthorRetroRuth

From The Peanut Cookbook of Plains, Georgia, 1976

 1 cup sugar
 1 egg, well-beaten
 1 tsp prepared mustard
 ½ cup vinegar
 1 pinch red pepper
 16 oz peanut butter, natural

1

Cook all ingredients except peanut butter until they thicken. Add peanut butter. Good on Ritz crackers.

Ingredients

 1 cup sugar
 1 egg, well-beaten
 1 tsp prepared mustard
 ½ cup vinegar
 1 pinch red pepper
 16 oz peanut butter, natural

Directions

1

Cook all ingredients except peanut butter until they thicken. Add peanut butter. Good on Ritz crackers.

Peanut Butter Spread

This lovely recipe is from The Peanut Cookbook of Plains Georgia, 1976. This book is actually full of a lot of historical recipes, like boiled peanuts, but most of it is interesting stuff with only a few wacky recipes. Honestly, most of this cookbook looks really good to me and a lot more realistic than the cookbooks I have that were put out by the Peanut Commission. The pies in the Plains cookbook look especially excellent. If you can’t find a copy thrifting, there is always the Bay! (Click here to see the cookbook on eBay)

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I used natural peanut butter because the recipe calls for a LOT of sugar. And I am thinking that the good people of Plains probably ate natural peanut butter. Probably even more natural than this.

It also just specifies a “jar” of peanut butter and doesn’t give an exact measurement, so I used a 16 oz jar of peanut butter. I reasoned that in 1976, 16 oz was probably the standard peanut butter jar size.

I am also going with the assumption that the “red pepper” called for in the recipe is Cayenne pepper.

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Making vinegar candy.

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Actually, this procedure reminded me of making fudge.

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And after I added the peanut butter, it did take on a very fudge-like texture and appearance.

The recipe didn’t specify how to store or serve it, other than the crackers, so I put it in the fridge to have it firm up a bit more before serving.

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“Really?”

“Yup. These are excellent. They taste like Thai food.”

The Verdict: Thai-Tastic

From The Tasting Notes –

If you enjoy the sweet/savory peanut combo of Thai food or Thai-inspired food, then this recipe is the one for you. The peanut spread had a good, peanutty flavor, a good texture, and it was sweet with a bite from the vinegar. It wasn’t spicy at all, so maybe I should have upped the pepper from the ubiquitous mid-century “pinch” measurement to like 1/2 a teaspoon. Or more even. With the sweetness and the fat, this spread could probably take a great deal of heat and still be good. It would be a great dressing base for Thai salad if you want to whisk it into oil. On crackers, it was a bit rich. You were able to eat about three, and then it started getting to be a bit much. But overall, a fun recipe to try.  Would be great for a retro cocktail party, with some really strong drinks!