vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
French Peas
From The Pattern cook-book, 1890
Serves 4
Fresh peas may also be finished in this way after they have been boiled and drained.
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 124. The excerpt below is the record exactly as published.
FRENCH PEAS. Empty a can of French peas into a colander, and pour cold w^ater through them. Then place the peas in a rather large-bottomed stew-pan, and add One table-spoonful of butter. Four table-spoonfuls of stock or water. One tea-spoonful of salt. • One tea-spoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.