Recipe: The Putney Special edit

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Yield: 2 Servings

edit Ingredients

4

Slices Bread

1

Can Stewed Tomatoes

4

tablespoons Peanut Butter

edit Preparation

Step 1

Open a can of stewed tomatoes, heat contents in a saucepan

Step 2

Put bread slices in toaster

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."

Photo: Aaron Krill
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Comments

12 months ago

Barnaby Dorfman

Thanks to Don Cuerdon at the Putney School for providing an image!

12 months ago

Barnaby Dorfman

Would love to have someone upload a photo..especially a vintage photo!

1 year, 1 month ago

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

1 year, 1 month ago

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.

1 year, 1 month ago

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

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