Boiled Peas
From The English-Chinese cookery book, 1890
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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 31. The excerpt below is the record exactly as published.
a saucepanful of warm water on the fire to boil. When quite boiling, put in the shelled peas, a teaspoonful of salt, and a quarter of a saltspoonful of carbonate of soda, the latter will keep the peas a good colour. Let them boil for from fifteen to twenty minutes according to the age of the peas. (The cover should be off the saucepan). After that time the peas should be felt to see if they are quite soft, when they are to be taken out of the saucepan, and all the water drained off them. Turn the peas into a saucepan with half an ounce of butter. Sprinkle about half a teaspoonful of salt, and about a teaspoonful of castor sugar
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