Carrots and Green Peas
From The St. Mungo cookery book, 1904
Presented as published in 1904. 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 St. Mungo cookery book (1904) by Jean Lambie, page 21. The excerpt below is the record exactly as published.
CARROTS AND GREEN PEAS. 8 good sound carrots. 2 lbs. green peas (bottled or fresh). I dessertspoonful finely minced parsley. Clean and scrape the carrots, and cut into rings. Simmer in a little stock for i hour, then add the peas (if bottled they only require heating, so do not add till carrots are tender). Stir in at same time the butter, .salt, parsley, flour, and sugar, and simmer for 5 minutes. 1 teaspoonful cornflour. 2 lumps sugar. Piece butter
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