Dried Peas
From German cookery for the English kitchen, 1906
This dish may be varied by the addition of rice, 0.5 lb. rice being reckoned to every pound of peas.
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 56. The excerpt below is the record exactly as published.
Dried Peas.) For 6 Persons, Time of Preparation : 2 hours. i^ lb. yellow or green dried peas, i^ oz. butter. Salt. I onion. z\ pints stock. Soup herbs (carrots, turnips, parsley root, celery). Soak the peas overnight. Put them on to boil in cold water with a little carbonate of soda, and after they have boiled for 15 minutes pour off this water and fill up the saucepan with the stock, adding the soup herbs and onion, and boiling until quite soft. Then remove the 128 Gemiise. soup herbs, rub the peas through a sieve, add the butter and stir well (but not directly over the fire) till thoroughly hot. This dish may be varied by the addition of rice, ^ lb. rice being reckoned to every pound of peas. The rice should be scalded and added to the peas when they have been boiling in the stock for a short time. Saure Bohnen oder Linsen. (Piquant Beans or Lentils.) For 6 Persons. Time of Preparation : 3 hours. i^ lb. haricot beans or lentils. 3 oz. bacon. I onion. 2^ pints stock
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.