French Green Peas
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Some cooks may add nutmeg or mace, but the author prefers the peas without.
Presented as published in 1880. 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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 188. The excerpt below is the record exactly as published.
a dash of lemon-juiee, a little powdered sugar, a saltspoonful of salt, and half a saltspoonful of pepper, should be added to them? When the peas are served in the French fashion, as a dish by themselves, they require the addition of a little butter or white sauce. A couple of tablespoonfuls of HOUSEKEEPER'S GUIDE. 129 sauce can be added to the tin of peas, and the whole tossed lightly. A'small quantity of chopped parsley should be sprinkled over them, and a little lemon juice and pepper and salt added. Some cooks in serving French green peas
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