Boiled Peas

Ingredients

• a teaspoonful of salt
• a quarter of a saltspoonful of carbonate of soda
• half an ounce of butter
• half a teaspoonful of salt
• about a teaspoonful of castor sugar

Method

1. 1

   Shell the peas.

2. 2

   Boil them in warm water with salt and carbonate of soda for 15-20 minutes.

3. 3

   Drain and mix with butter, salt, and sugar in a saute-pan, tossing over the fire for a few minutes.

4. 4

   Serve on a hot vegetable dish.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 101. The excerpt below is the record exactly as published.

a teaspoonful of salt, and a quarter of a saltspoonful of carbonate of soda. N.B. — The soda will keep the peas a good colour. 4. We let them boil for from fifteen to twenty minutes, according to the age of the peas. (The cover should be off the saucepan.) 5. After that time we should feel the peas, that they are quite soft, we then take them out of the saucepan and drain off all the water in a colander. 6. We now turn the peas into a saute-pan with half an ounce of butter. 7. We sprinkle about half a teaspoonful of salt, and about a teaspoonful of castor sugar

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