Dried Green Pea Puree
From Cookery for every household, 1914
Serves 4
This makes a very good accompaniment to salt meat.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 277. The excerpt below is the record exactly as published.
Dried Green Pea Pur6e Prepare and cook some dried green peas as in last recipe. After draining, rub the peas through a wire sieve, using some of the water in which they were cooked to moisten them. Return the puree to the saucepan, add a piece of butter or some good beef dripping and season to taste. If the puree is too thick, thin it down with a little hot milk or stock
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