edit Ingredients
4 |
Slices Bread |
1 |
Can Stewed Tomatoes |
4 |
tablespoons Peanut Butter |
edit Preparation
Step 1 |
|
Step 2 |
|
Step 3 |
Spread peanut-butter on the toast |
Step 4 |
Pour hot stewed tomatoes over all |
edit About The Putney Special
This dish was created in 1935 during the Great Depression at a summer labor camp that became the Putney School, a progressive boarding school in Putney, Vermont. It has been on the menu since then. The dish became more regular fare during WWII and now is served very infrequently, but is known to generations of graduates of the school as a part of "the Putney Experience."
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Comments
Barnaby Dorfman
Would love to have someone upload a photo..especially a vintage photo!
Anonymous
This is exactly the way I remember it. It wasn't until about 11th grade that I got brave enough to try it and loved it, sorry I didn't start eating it in 9th grade. I have made it a few times in the years since. Larry Schwartz '63
Anonymous
Huh? When did we ever eat this, Barnaby? I do remember a borst that had some historical (WWII, I think) significance, but I think I would recall such an odd concoction. Am baffled.
Anonymous
Interesting. I never had this dish when I was at Putney (or I've blocked it out). But the combination of peanut butter and stewed tomatoes sounds African. I bet it would be better over rice than bread.
Celinabean
Barnaby Dorfman
Thanks to Don Cuerdon at the Putney School for providing an image!