Canned Pease
From Miss Corson's practical American cookery and household management, 1885
Serves 2
The small French canned pease can be quickly heated in the liquor in which they are preserved.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 216. The excerpt below is the record exactly as published.
CANNED PEASE. Open a can of green pease, drain theni, wash them in cold water, drain them again ; put them in a saucepan with two tablespoonfuls of butter, a saltspoonful of salt, and a quarter of a saltspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.