Cream of Dried Green Peas

Ingredients

• one pint of dried peas
• three pints of white broth
• a bouquet
• a good-sized piece of salt pork (about two ounces)
• one carrot
• one onion
• three cloves
• twelve whole peppers
• two ounces of good butter
• half a cupful of cream
• a handful of sippets of fried bread

Method

1. 1

   Soak peas for four hours; cover with broth or water in a saucepan, adding bouquet, salt pork, carrot, onion, cloves, and peppers.

2. 2

   Cook for forty-five minutes; rub through a sieve, add butter and cream, and serve with fried bread.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 101. The excerpt below is the record exactly as published.

Cream of Dried Green Peas. — Soak one pint of dried peas for four hours; then cover them with three pints of white broth (No. 99), or water. Put them in a saucepan, adding a bouquet (No. 254), a good-sized piece of salt pork (about two ounces), one carrot, one onion, three cloves, and twelve whole peppers. Cook for forty-five 'minutes; then rub through a sieve, add two ounces of good butter, and half a cupful of cream, and serve with sippets of fried bread. Should water be used instead of broth, taste before serving to see if sufficiently seasoned. 77« Cream Of Barley. — Moisten half a pint of well-washed barley with one quart of white broth (No. 99), adding a bouquet (No. 254), and one whole onion; boil in the saucepan on the stove for forty-five minutes, and season with half a tablespoonful of salt and a teaspoonful of pepper. Strain through a coarse colander, and removing the bouquet, serve with a thickening made of a cupful of cream and the yolks of two raw eggs, and a handful of sippets of bread fried

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