Cream of Pea

Ingredients

• I cup cooked or canned peas
• 1 sprig mint
• 1 cup water
• Vz bay leaf
• 1 tablespoon chopped onion
• 1 tablespoon butter
• 1 pint cream stock
• Salt

Method

1. 1

   Brown the onion in the butter; add it to the peas, mint, bay leaf, sugar and water and let all simmer slowly for one half hour.

2. 2

   Strain through a fine sieve; add the cream sauce and serve.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 14. The excerpt below is the record exactly as published.

CREAM OF PEA I cup cooked or canned peas 1 sprig mint 1 cup water Vz bay leaf 1 tablespoon chopped onion 1 teaspoon sugar 1 tablespoon butter 1 pint cream stock Brown the onion in the butter; add it to the peas, mint, bay leaf, sugar and water and let all simmer slowly for one half hour. Strain through a fine sieve; add the cream sauce and serve. PEA-POD SOUP 2 quarts pea pods 1 cup shredded lettuce 1 quart water 1 pint cream stock Put the pea pods in the water over the fire, adding the lettuce if you have it, although this is not necessary. Boil down to one pint; strain and add to the cream sauce. Left-over cooked peas, pressed through a colander to remove the skins, may be added if desired. CREAM OF CELERY 1 stalk celery V2. tablespoon chopped onion 1 pint boiling water V2 bay leaf 14 teaspoon salt

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