Escalloped Peas

Ingredients

• Two cupsful of cooked peas
• one cupful of cracker crumbs
• two cupsful of milk
• one tablespoonful of butter
• one teaspoonful of sugar
• one teaspoonful of salt
• a little pepper
• add one beaten egg

Method

1. 1

   Mix peas, cracker crumbs, milk, butter, sugar, salt, pepper, and beaten egg.

2. 2

   Cover with crumbs, dot with butter, and bake for twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 33. The excerpt below is the record exactly as published.

and One beaten egg. Salt and pepper. Fill onion shells with mixture, brown in a little butter and bake in hot oven fifteen minutes. STUFFED ONIONS.. Miss Emma C. Snyder. Boil as for baked onions. Cut out the heart of the onions and fill space with any kind of meat chop ; peel fine and well seasoned. To each pint of meat add one egg, two-thirds cup of milk or cream. When onions are filled, put a bit of butter on each one ; cover with crumbs and bake for an hour. Serve with cream sauce. PARSNIPS. Mrs. Olive Blackburn. Boil with thin slices of bacon. Allow the water to boil off and fry down to rich brown. The bacon gives fine flavor. 72 VEGETABLES PARSNIP BALLS. Mrs. Mary E. Carr. Mash one pint of boiled parsnips. Add two table- spoonfuls of butter, one-half teaspoonful of salt, a little pepper, two tablespoonfuls of cream, mix to- gether and stir on the fire until the mixture bubbles. Remove from fire and before it cools add one well beaten egg. When cold make into balls about the size of a walnut. Dip into beaten egg, then into bread crumbs. Use the frying basket for these balls and fry a pale brown in boiling lard. FRIED PARSNIPS. Mrs. W. S. Holliday. Peel and boil; when done drain, season with pepper and salt ; dip first in melted butter, then in flour. Put two tablespoons of drippings or lard into a frying pan ; when hot put in enough parsnips to cover bottom of the pan. Fry brown on each side. Beaten eggs and cracker crumbs may be used instead of flour. STEWED PARSNIPS. Scrape, and slice about half an inch thick; have a saucepan ready with a half-pint of hot water and a tablespoonful of butter ; add the parsnips, season with salt and pepper, cover closely, and stew until the water is cooked away, stirring occasionally to. prevent burn- ing. When done, the parsnips will be of a creamy, light brown color. GREEN PEAS. Wash before shelling. Put pods in water and boil in just enough water to cover fifteen minutes, skim out and put in peas, boil slowly twenty minutes. Add cream, butter, salt and pepper. ESCALLOPED PEAS. Miss Sarah Crane. Two cupsful of cooked peas, one cupful of cracker crumbs, two cupsful of milk, one tablespoonful of but- ter, one teaspoonful of sugar, one teaspoonful of salt, a little pepper. Mix lightly together, add one beaten * VEGETABLES 73 egg. Cover with crumbs, dot with butter. Bake twenty minutes. PEA PATTIES. Use either canned or fresh, prepare as green peas, slightly thickening the cream. Fill pattie shells. FRENCH PEAS. After opening the can drain the peas from all liquor. Turn them into a saucepan of boiling water. Boil up one minute and drain immediately. Season and serve at once. Peas may be mixed with diced carrots ; sea- son, add cream. TO PREPARE PEPPERS. Mrs. A. B. Seaman. When intended to be served as a vegetable wash and wipe the peppers dry ; then drop' them into boiling lard. When nicely blanched and tender, remove, drain and wipe with a soft cloth ; cut a slice from the stem end and carefully remove the seeds. They are then filled with any preferred forcemeat, vegetables, etc., and are served very hot. STUFFED PEPPERS. Mrs. A. B. Seaman. One can Mexican peppers (contains ten or twelve peppers), two pounds calves' brains, parboiled twenty minutes in salt water. Make one pint of white cream sauce, add one tablespoon of lemon juice. Stuff pep- pers and put in the oven long enough to thoroughly heat. STUFFED PEPPERS. Mrs. Eliza Smith. Crumble enough bread crumbs to fill six peppers, one pint of tomatoes, piece of butter the size of an egg. salt and pepper to taste. Put peppers in salt water for two hours, take out and drain, then fill with mixture. Put in pan with one pint of meat stock or water and butter. Bake one hour. 74 VEGETABLES STUFFED GREEN PEPPERS. Miss Irma Jewell. Take large green peppers, wash, cut off stem end and remove seeds. Chop fine scraps of cold meats, add pepper seeds, bread crumbs, rice or macaroni, which has been previously cooked, pepper and salt. Mix well together and moisten with canned or fresh tomatoes. Stuff peppers with the mixture, adding a small cube of cheese to each pepper. Place in bake dish with little butter and water and bake until very tender. Minced pepper is an improvement to any kind of minced meat or hash and many vegetables. It is excel- lent in baked beans. POTATO AU GRATIN. Mrs. Julia Macomber, Burlington, Wis. Stir into one cup of boiling milk one tablespoon of flour, mixed well with two tablespoons of butter. Add two cups of cold boiled diced potatoes, cook about ten minutes, salt and pepper to taste. Put in buttered baking dish, first cover with bread crumbs, then with grated cheese. POTATO BATTER CAKES. . Mrs. George B. Conrad. Peel and grate four large potatoes, drain for one hour, add four well beaten eggs, one teaspoon of salt, one small cup of milk, four tablespoons of flour and one teaspoon of baking powder. Mix well and fry slowly in hot lard until nice brown. Serve at once. POTATOES A LA BADEN-BADEN. Mrs. Janie Pebbles. Dry and fry small lettuce leaves in lard or oil as you would Saratoga chips. The leaves should be of heart lettuce and shell-shaped ; drain hollow side down on paper spread on hot pan. Fry small round potatoes and serve in lettuce shells. VEGETABLES 75 NEW ENGLAND POTATO CHOWDER. Mrs. John C. Allen. Five medium sized potatoes, three thin slices of bacon, one pint of milk, one medium sized onion, two teaspoons of Worcestershire sauce, one tablespoonful of flour, one tablesponful of butter

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