Baked Green Peas

Ingredients

• Shell 2 qts green peas
• in I/2 c cream or milk
• 2 t flour
• 34 t salt
• a little pepper

Method

1. 1

   Place peas in a baking dish, cover with water, and bake slowly for 30 minutes.

2. 2

   Add flour mixed with cream, salt, and pepper, then bake for 10 more minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 212. The excerpt below is the record exactly as published.

34 t salt. Cover with salad dressing and serve on lettuce leaf. Baked Tomatoes Cut a slice from the end of each of 4 tomatoes, and scoop out the pulp, taking care that the outer shell remains firm and retains its shape well. Season the pulp with i t salt, ]/4. t pepper, %. t onion juice, add ^ c bread crumbs and 2 T melted butter. Mix all well together, return to the shells and bake ^ h or until tender in a moderate oven. Preparing the Meal About 40 m before luncheon time prepare the tomatoes and place in the oven. Then make the string bean salad 382 LESSONS IN COOKING from the beans left from Friday dinner ; cook the eggs for it while preparing the tomatoes. Mix the salad and set in a cold place until ready to serve. Ten m before luncheon cut the bread and butter, serve the custard baked in the morning, fill the glasses, serve the salad, and place all on the table. Remove the tomatoes from the oven, and serve the luncheon. Saturday Luncheon — Cost Food Units String Bean Salad $0,006 625 Baked Tomatoes 0!)3 450 Bread and Butter 038 600 Baked Custard 096 1,328 Total Luncheon $0,323 2,703 DINNER Saturday Lesson 236 SCALLOPED HAM POTATOES BAKED GREEN PEAS CREAM OF FRUITS SPONGE CAKE Scalloped Ham Cut 4 potatoes into thin slices. Chop finely i onion, 2 carrots, and i bunch parsley. Cover the bottom of a but- tered baking, dish with a layer of potatoes, over this a layer of the mixed chopped vegetables. Season with salt and pepper, then add a >< -pound slice of ham cut into 3 or 4 pieces. Proceed as before, using another slice of ham for the top. Add 2 c milk, and bake in a slow oven for ij^ h. Baked Green Peas Shell 2 qts green peas, place in a small baking dish, cover with water, and bake slowly 30 m, letting the water cook down ; then add 2 t flour mixed in I/2 c cream or milk, J4 t salt and a little pepper

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