The half-strength vinegar recipe looked pretty good honestly. With the mustard powder and acidity, I would drizzle honey to go for a PB & Honey / Honey mustard flavor. I might even add thinly sliced sweet onion with the honey - honey mustard and onion is a great combo!
This video is the kind where I think SoH really shines - having to do actual historical research to reconstruct a recipe from a time period whose unspoken culinary rules were so much different fron our own. Cheers Barry!
I'm so glad you tried this again, the first rendition seemed like it had potential. Turned out to be true! I wonder what it would be like with curry powder cooked into the dressing, with maybe a hint of maple/golden syrup
Wonder if it was meant to be a "Peanut & Butter" (since those seem to be the major components) sandwich and the ampersand got lost to time? Anyway, nice of you to give this another try!
Very glad to see the re-do on this. Love the amount of research you did to make this correctly. And I bet the 1/2 strength one would be great with a shake of chili powder or a dusting of cayenne.
Peanut "butter" redemption! At very least, the texture looked way better. I feel like there's potential in it. Not necessarily plain, and not in a PB&J, but it might work for something on the savory side. That peanut dressing with Lettuce and bacon? Grilled chicken, chili flakes, and Thai basil? Peanut Butter and Cheddar is a "Sandwich of My History" that I've made a lot, and that might work here, too.
Maybe it is just my expectation of what peanut butter should be that makes this sandwich seem off-putting. 😁 thanks for the awesome videos. My favorite channel as of late.
It could be ACV (apple cider vinegar) was a common vinegar . Wives could make it from extra apples to keep them from going bad. But Tarragon vinegar was as you say "a plused up " vinegar. They may have used ACV but just called it vinegar because it was just a common vinegar at the time.
You are a brave man, and I appreciate the effort. If I remember from when Max and you did peanut butter around the same time, this is before prepared peanut butter. One had to make peanut butter at home, from scratch. I think with the right vinegar, you'd have a winner. I consider plain white vinegar to be a cleaning product, not a condiment
Use Apple cider vinegar instead of white vinegar. White is for pickling and cleaning things. Apple cider vinegar tastes better. Use 3 tablespoons of cider vinegar and 1/4 cup plus 1 tablespoon water in your recipe. That way, you get about 3/4 strength vinegar and one that already has a slightly more mellow taste.
My dad was a kid in the late 1920’s He liked to buy the peanut butter in a tin with a layer of peanut butter oil on top You had to stir it before using
Do you ever try to repurpose the ingredients into something else? I'm wondering about the full vinegar peanut "butter" as a component of a thai dish...
Having looked at a lot of vintage cookbooks, I am not sure why you'd make that conclusion. Could you explain why beyond "Apple cider vinegar is what was the assumed vinegar of the day"? Because they definitely call it out. At least in the cookbooks I've looked at in the early 20th century. I feel like even Amish recipes will make a distinction. And they're very much an archival reference.
