Boiled Green Peas
From The handy dictionary of cookery, 1890
If peas have been gathered for 24 hours, add half a teaspoon of sugar to the boiling water.
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 73. The excerpt below is the record exactly as published.
Choose peas that are young and freshly gathered. Shell them just before they are cooked ; put them into boiling water with a dessert-spoonful of salt to about half a gallon of water. Boil quickly without a lid until soft : young peas take about fifteen to twenty minutes. A bunch of fresh mint should be boiled in the water with the peas. Drain them : put them in the pan with a little butter
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