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Gov surplus peanut butter in the 1940's

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I would like to make the peanut butter that was given to the schools in the 1940's.

Does anyone have the receipt?

The present commerical peanut butters are not even close to the great taste.

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  1. The "government" is still giving it away in their Gleaners programs.

    1. I don't know of any recipe. I believe you can make peanut butter from ground nuts and it may be better then the commercial products.

      10 Replies
      1. re: classylady

        I have made peanut butter but the gov surplus had an additive that I am looking for.

        1. re: Rednecker

          i don't think the peanut butter had an additive-surplus food peanut butter came in coffee tin like containers-
          try to contact USDA

          1. re: jpr54_1

            The color of the surplus peanut butter was darker than plain peanut butter.
            I have tried brown sugar, molasses, & honey. None of these give the taste or testure.
            Vegative oil is what makes up about 30% of todays commerical peanut butter.

            1. re: Rednecker

              In the early '70's I was a Home Economist for the NYC Dept. of Social Services-
              We had to prepare recipes for the surplus foods. I will try to find out the additional ingredient.

              1. re: Rednecker

                The color of peanut butter is a factor of how long and at what temperature the peanuts are roasted. It has nothing to do with "additives". You may find that some peanut butter has a bit of sugar added, perhaps some molasses or whey protein, flax oil or other vegetable oil, and salt. But that's about it.

                1. re: Rednecker

                  During WWII there was a cane sugar shortage. Maybe they added a corn sweetener (like dark Karo syrup) to the peanut butter?

                  One 1946 book mentioned a school lunch serving of peanut butter mixed with dried brewers yeast and powdered milk on crackers.

                  http://books.google.com/books?id=uwCM...

                  1. re: Antilope

                    Here's a link to an e-copies of 1936, 1940 &1943 USDA School Lunch recipe booklets on Google books:

                    1936 USDA School Lunch recipes
                    http://books.google.com/books?id=VSbJ...

                    1940 School lunches using farm surpluses
                    http://books.google.com/books?id=wCCK...

                    1943 USDA School Lunch recipes
                    http://books.google.com/books?id=shou...

                    1941 USDA Marketing Peanuts and Peanut Products
                    http://books.google.com/books?id=Y7Ao...

                    1. re: Antilope

                      thanx

                    2. re: Antilope

                      Thanks all, I read all the suggested material & posts.
                      I think the dark cane sugar may be the closest to what I had.

                      I found an old time Dark Cane Syurp, Alaga brand. I mixed 1/4 cup of it with 1 pound of Smucker's smooth natural peanut butter.
                      It is as close as my memory of the taste that was 65 years ago. I may experiment with the amouts & maybe add some brewers yeast.

                      I have never liked the "crisco" style of the commerical peanut butters.

                      Thanks again,

                      1. re: Rednecker

                        I had to add some peanut oil to the mix. It got too stiff with the addition of the Dark Corn Syurp. It smoothed out again.

            2. The only additive I know of was vegetable oil.

              1 Reply
              1. re: pinehurst

                That vegetable oil is just "Crisco" added to the commerical brands to make it spread easy & to mix up the peanut oil to keep it from separating. Then they add a flavor enhancer to make it taste more like "peanuts"