Boiled Peas

Ingredients

• Put one quart of water
• a teaspoonful of salt
• one of sugar
• half an ounce of green mint
• pour in a pint measure of shelled peas
• an ounce of butter
• sprinkle a little salt and finely-pounded sugar over them

Method

1. 1

   Boil water with salt, sugar, and mint.

2. 2

   Add shelled peas and boil quickly.

3. 3

   Drain and toss in a frying pan with butter, salt, and sugar until blended, then serve.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 76. The excerpt below is the record exactly as published.

boiled peas be young and fresh. You never get a dish of peas equal to those OUR VEGETABLES. 135 gathered in jour own garden : those bought in the Indian market are, as a rule, far too old, having been allowed to attain the largest size possible. I have eaten peas from my own garden at Bangalore, and Secunderabad, as delicious as could be desired. They were small, because the pods were cut with their contents scarcely more than three parts developed, but for flavour and tenderness, they could not have been better. During our winter season at Madras we can grow our own peas, and surely the trouble is slight when we consider the result. For boiled peas : — Put one quart of water with a tea- spoonful of salt, one of sugar, and half an ounce of green mint on the fire : when it boils, pour in a pint measure of shelled peas ; boil quickly ; when done, drain, and turn them out upon a frying-pan with an ounce of butter, sprinkle a little salt and finely-pounded sugar over them

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