vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Boiled Peas
From A year's cookery, 1880
Serves 2
Add mint for flavor if desired.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 202. The excerpt below is the record exactly as published.
a pinch of salt into a saucepan. When it is quite boiling put in the shelled peas and let them boil till almost tender. If liked, two or three sprigs of mint can be boiled with them. The lid must not on any account be placed on the saucepan. The peas will be done enough in from fifteen to twenty minutes, according to their age and size. It is best to try them now and then, as if boiled till they break they will be spoilt. Drain them well, and put them into a shallow pan with a slice of butter the size of a walnut
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