Creamed Green Peas
From Dining in--Minneapolis/St. Paul cookbook, 1900
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
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As published
This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 49. The excerpt below is the record exactly as published.
Creamed Green Peas Smoked Herring Salad Fruit Cream Dessert Beverages: A dry white wine or Pilsner Urquell Czechoslovakian beer John Schumacher, Proprietor and Chef SCHUMACHER’S NEW PRAGUE HOTEL was a Tuesday, John Schumacher remembers, eight years ago, It when he and his wife Nancy discovered a gracious, turn-of-the- century red brick hotel. They had travelled 40 miles south of the Twin Cities to the Czech and German community of New Prague, and returned Wednesday morning to sign purchase papers. Restoration of Schumacher’s New Prague Hotel began soon after. Several trips to Europe for antiques, as well as for menu ideas, established the theme, and the hotel was furnished like a middle-European inn. From the lobby to the tiny barroom to the guest apartments above, each room was decorated with impeccable attention to detail—hand-painted leaded windows, for example, or wooden settees, Salzburg linen wallpaper, and Bavarian floral folk art. In this magnificent setting, a restaurant planned with as much care boasts a cuisine which features some fifty authentic Czech and German dishes. The menu is both outstanding and authentic in its style. “Everything is made from scratch, from local products,” proprietor-chef John ad- vises. “We cut our own veal, make our own cucumber pickles, season our own sausages, get flour from the local mill, and butter from the creamery.” The dedication is apparent in the excellence of the food, as well as on the guests’ faces: no one leaves the New Prague Hotel hungry. Generous servings of homemade soups and the salad platter’s mari- nated vegetables awaken the appetite, to be then pleased by schnitzels, rouladen, and well-seasoned Czech sausages. Many game dishes can then further delight, entrées such as quail stuffed with plums and wrapped in bacon, pheasant with mushrooms and shallots, or rabbit roasted with caraway and sauced in heavy cream. The accompani- ments are Old World—knedliky dumplings, fresh spatzle noodles, sauerkraut, red cabbage, fresh rye rolls, and sweet poppyseed kolacky buns. The sauces are rich in cream and butter and aromatically sea- soned with wine and caraway. Ifa diner is not sated by all this, a choice like Czech-style cheesecake, apple strudel, or Honza’s Torte—a moun- tainous dessert of meringue, chopped nuts, whipped cream, and chocolate—could surely change that. 212 West Main Street New Prague pa SCHUMACHER’S NEW PRAGUE HOTEL GOULASH SOUP 2 onions, chopped Y2 cup coarsely chopped Ya cup plus 2 tablespoons parsnip butter Y2 cup coarsely chopped Y%4 teaspoon paprika celery 1 pound chuck or shank Salt to taste ; beef, cut in 1” cubes 1 pound potatoes, peeled Y4 cup flour and coarsely chopped Y2 cupcoarsely chopped Y4 teaspoon caraway seeds carrot Dash of pepper . Ina heavy stockpot, fry the onions in the 2 tablespoons butter until limp. Add the paprika and beef. Cook slowly until brown, about 30 minutes. . Melt the remaining % cup butter; blend in the flour and fry until golden, stirring constantly. Add to the stockpot with 1/2 quarts boil- ing water. Add the carrot, parsnip, celery, and salt, stirring to mix. Simmer for 20 minutes. . Add the potatoes, caraway seeds, and pepper. Simmer until potatoes are tender, about 20 to 30 minutes. Serve hot. The hotel is listed in Country Inns and Back Roads and in Europe's Romantik Hotels und Restaurants — the first American inn to be in- cluded, which makes me proud! Ca LEE Mh, LT CR 147 SCHUMACHER’S NEW PRAGUE HOTEL CHICKEN WITH MUSHROOMS IN CREAM GRAVY 2 small chickens, cut up Salt to taste Y2 cup butter 1 cupsourcream 1 large onion, chopped 1 tablespoon flour 1 cup mushrooms, wiped clean and sliced — . Inalarge heavy frying pan, brown the chicken in the butter, turning frequently. Add the onion. Cook 3 minutes, stirring frequently until wilted. Add the mushrooms, salt, and 1/2 cups water. Cover and simmer until tender, about 45 minutes. Remove chicken from pan and keep warm while making gravy. 2. Mix the sour cream and the flour in a small bow]; blend into the pan juices, whisking constantly until the gravy boils. Pour over the chicken, and serve at once. I said to myself, “when I have a hotel of my own, I want to do it right.” Irun this business on energy, sixteen hours a day of it. Living right on the pre- mises keeps me on top of everything. POTATO DUMPLINGS 2 pounds potatoes, peeled 1 egg Salt to taste 3 cups flour 1. Coarsely grate the potatoes; drain on paper towels and pat dry. . Place in a bowl with the salt, egg, and flour. Mix well. . Drop by large spoonfuls into a large pot of boiling, salted water. Cook 6 to 8 minutes, making sure the dumplings do not stick to the peru of the pot. Remove with a skimmer and serve hot with the chicken. WN Every entrée is fresh and prepared to order. It may take a bit longer, but it tastes so much better. 148 N SCHUMACHER’S NEW PRAGUE HOTEL SAUTEED RED CABBAGE 1% pounds red cabbage, Y2 teaspoon caraway seeds UI coarsely shredded Salt to taste %2 cup lard 1to2 teaspoons sugar 1 medium-size onion, Juice of 1 lemon chopped 2 teaspoons flour . Place 1 cup water in a stockpot. Add the cabbage and simmer for about 5 minutes. . Heat the lard in a small skillet; add the onion and sauté until brown. Add to the cabbage along with the caraway seeds and salt; sauté 10 to 15 minutes. . Add the sugar, lemon juice, and flour, whisking so that flour does not lump. Simmer for 5 minutes. Serve at once with the chicken. Note: Vinegar may be substituted for the lemon juice. Use according to personal taste. All side dishes—and main courses and desserts—are made from fresh pro- duce from the area’s nearby farms. CREAMED GREEN PEAS 1 pound fresh green peas Pepper to taste (approximately 2 cups) Dash of nutmeg Y4 cup butter 1 cup whipping cream Yo teaspoon sugar 2 tablespoons flour Salt to taste 1 tablespoon minced parsley . Simmer the peas in 2 cup boiling, salted water for 5 minutes. Drain. . Heat the butter in a skillet and add the sugar. Add the peas and sauté for 5 to 10 minutes, or until tender. Stirin the salt, pepper, and nutmeg. . Stir the cream and the flour together in a small bowl; stir into the eas. Simmer for 3 minutes. Before serving, add the parsley. Serve hot with the chicken.
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