vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fresh Peas
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 80. The excerpt below is the record exactly as published.
Fresh Peas. If pods are gritty wash before shelling; have ready boiling water; cook rapidly 20 minutes uncovered; when water has almost evaporated add 1 kitchen spoon of butter, pepper and salt or 2 tablespoons of cream may be added to peas, after draining off all liquor, and 1 dessertspoon of butter
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