Boiled Green Peas

Ingredients

• To each half-gallon of water
• one small teaspoonful of moist sugar
• one heaped tablespoonful of salt
• a piece of butter the size of a walnut
• a small bunch of mint

Method

1. 1

   Shell and wash peas.

2. 2

   Boil in fast-boiling water with salt and sugar.

3. 3

   When tender, drain and place in a hot dish with butter.

4. 4

   Optionally, boil mint with peas.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 295. The excerpt below is the record exactly as published.

Boiled Green Peas. — To each half-gallon of water allow one small teaspoonful of moist sugar, one heaped tablespoonful of salt. This delicious vegetable, to be eaten in perfection, should be young, and not gathered or shelled long before it is dressed. Shell the peas, wash them well in cold water, and drain them ; then put them into a saucepan with plenty of fast-boiling water, to which salt and moist sugar have been added in the above proportion ; let them boil quickly over a brisk fire, with the lid of the saucepan uncovered, and be care- ful that the smoke does not draw in. When tender, pour them into a colander; put them into a hot vegetable-dish, and quite in the centre of the peas place a piece of butter the size of a walnut. Many cooks boil a small bunch of mint

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