Baked Peas
From The Cook County cook book, 1912
Serves 4
Use canned peas for convenience.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 279. The excerpt below is the record exactly as published.
BAKED PEAS. — Stew or saute 1 onion in 2 tablespoons of fat, or cooking oil, butter, or equal parts butter and lard. Add a qt. of green peas, with water or milk to cover. If canned peas are used, take their own liquor. Season with salt, pepper, and celery tops
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