Asparagus Peas

Ingredients

• a bundle of green asparagus
• a pint and a half of peas
• four ounces of salt
• two gills of melted butter
• one teaspoonful of pounded sugar
• one pinch of salt
• two yolks of eggs
• one ounce of butter
• half a gill of cream

Method

1. 1

   Take a bundle of green asparagus; when cut, it should produce a pint and a half of peas; clear the points and stalks of small leaves; break the asparagus and cut it in pieces a quarter of an inch long; if very large, slit the asparagus in two.

2. 2

   Boil the peas in an untinned two-quart stewpan full of salted boiling water (four ounces of salt to a quart of water); when done, drain on a cloth; put the peas in a stewpan with two gills of melted butter, one teaspoonful of pounded sugar, and one pinch of salt; thicken with two yolks of eggs, one ounce of butter, and half a gill of cream; toss over the fire till the butter is melted, put in a dish and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 110. The excerpt below is the record exactly as published.

Asparagus Peas. — Take a bundle of green asparagus ; when cut, it should produce a pint and a half of peas ; clear the points and stalks of small leaves ; break the asparagus and cut it in pieces a quarter of an inch long ; if very large, slit the asparagus in two. Boil the peas in an untinned two-quart stewpan full of salted boiling water (four ounces of salt to a quart of water) ; when done, drain on a cloth ; put the peas in a stewpan with two gills of melted butter, one teaspoonf ul of pounded sugar, and one pinch of salt ; thicken with two yolks of eggs, one ounce of butter, and half a gill of cream

Cook this with the app: pantry check, scaling, and the assistant.