Creamed Peas

Ingredients

• 1/4 can of peas
• 3 tablespoons butter
• 3 tablespoons flour
• 1/4 teaspoon of salt
• 1 1/2 cups of milk

Method

1. 1

   Drain the liquor from peas.

2. 2

   In a saucepan melt butter; to this add flour and salt; when mixed to a smooth paste add gradually milk.

3. 3

   Heat, stirring all the time; boil a few minutes; add the peas, and when thoroughly heated serve at once.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 15. The excerpt below is the record exactly as published.

CREAMED PEAS PRUNE SOUFFLE Pan-Broiled Lamb Chops With a damp cloth wipe the lamb chops, and if the butcher has not already trimmed them, cut off any fat that is not perfectly white and clean. Now heat a frying-pan until it is smoking-hot; then qnickly lay the chops in the pan and sear first on one side, then the other. When the chops are browned, lower the flame and cook 7 to 10 minutes, according to whether it is desired to have them rare or well done ; also according to the thickness. Usually they are about i inch thick, however. Place on a hot platter, sprinkle with salt and pepper and spread with butter, or pour around them the fat in the pan. Mashed Potatoes Follow directions given in Lesson 3, page 15. Creamed Peas Drain the liquor from }4 can of peas. In a saucepan melt 3 tablespoons butter; to this add 3 tablespoons flour and 5^ teaspoon of salt

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