Aspic of Peas

Ingredients

• 2 cups (1 can) of DEL MONTE Canned Peas
• a slice of onion
• 1 envelope of softened gelatin
• 1/2 teaspoon of salt
• 1/2 teaspoon of paprika
• the juice of 1 lemon

Method

1. 1

   Boil peas and liquid with onion for 5 minutes, rub through a strainer.

2. 2

   Boil again and pour onto gelatin, add salt, paprika, and lemon juice.

3. 3

   Pour into a mold lined with hard cooked egg slices and cut into slices when firm.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 125. The excerpt below is the record exactly as published.

2 teaspoon of salt and 2 tablespoons of com sirup in a double boiler for 20 minutes. Cool, add 2 teaspoons of baking powder, 2 well beaten eggs, and 1 cup (^/^ can) of drained DEL MONTE Canned Peas. Bake in greased individual ramekins in a moderate oven 30 minutes. PEA AND RICE SOUFFLE— Mix 1 cup (V2 can) of drained DEL MONTE Canned Peas, 1 cup of boiled rice, V2 cup of milk, 1 teaspoon of salt, and 3 well beaten egg yolks. Fold in 3 stiffly beaten egg whites, pour in a greased baking dish and bake in a slow oven for 30 minutes. ITALIAN PEAS — Melt 3 tablespoons of fat or drippings, add 1 cup of raw rice and cook until brown. Mix with 2 cups (1 can) of DEL MONTE Canned Peas and liquid from 1 can, 1 teaspoon of salt, ^ teaspoon of pepper, and 1 tablespoon each of chopped onion and com sirup. Put into a greased baking dish and bake until rice is tender, stirring often. Add hot water if necessary. ASPIC OF PEAS— Boil 2 cups (1 can) of DEL MONTE Canned Peas and liquid from 1 can with a slice of onion 5 minutes and rub through a strainer. Boil again and pour onto 1 envelope of softened gelatin, add V2 teaspoon of salt, Vs teaspoon of paprika, and the juice of 1 lemon

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