vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Creamed Peas
From Scientific cooking with scientific methods, 1911
Serves 1
Do not overcook.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 78. The excerpt below is the record exactly as published.
Creamed Peas. Remove peas from pod and wash. The imperfect ones will rise to the top when covered with water. Skin this off and drain the remaining ones. Cook until soft in a small quantity of boiling water, adding salt the last ten minutes of cooking. If the peas are young, they will cook tender in thirty minutes. Overcooking will spoil them. Season with butter, salt and pepper, and to a pint of peas one-fourth cup thick cream. Add a little sugar
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