Green English Peas

Ingredients

• a quart of green peas
• a pint of boiling water
• a large lump of butter
• a teaspoonful of white sugar
• salt
• pepper

Method

1. 1

   Shell peas, wash in cold water, and cook in boiling water until tender.

2. 2

   Stir in butter rolled in flour, cook a few minutes, then add sugar, salt, and pepper.

3. 3

   Serve hot.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 38. The excerpt below is the record exactly as published.

GEEEN ENGLISH PEAS^ TO STEW. Shell a quart of green peas for a small mess. Wash them in cold water, and put them on to cook in a stew pan with a pint of boiling water, or enough to cover them. Let them cook half an hour, and then stir in a large lump of butter rolled in flour ; let this cook a f ew minutes, and add a teaspoonful of white sugar, same of sait and pepper, and serve while hot. Do not let them cook dry. Lamb and green peas is a favorite dish in the spring of the year. 90 LA CUISINE CREOLE. MAEROWPAT PBAS. This is a late sort of green pea, and is much richer in taste than the earlier ones^ but not so délicate. They must be dressed like the early peas, by boiling in water, and when soft, pour oflf the water. They are sometimes a little strong if the water is not changed. Fill up with niilk, or milk and water, and boil a little longer, then season with butter, pepper and sait, and thicken with a teaspoon of flour stirred in among the peas. LIMA^ OE BUTTER BEANS. Shell them, and lay them in cold water for an hour or so before cooking; this renders them more délicate and mealy. When ready to cook, put them in a stew pan in boiling water enough to cover them ; let them boil f ast and keep them covered while cooking ; examine them in an hour, and if soft, pour oflf nearly ail the water and stir in a lump of butter, some pepper and sait. Lima beans and sweet corn make the flnest succotash, although string beans are generally used. SQUASH^ STEWBD. If not very young, you must peel the squashes, steam or boil them until tender, and season them with sweet milk or cream, and a little butter, pepper and sait ; let them stew down in this until they are thick, and of the consistence of mashed potatoes. Another way is to take them from the steamer, mash them with a cut-up onion, and a slice or two of ham ; then stew them down thicky adding pepper and sait to taste. LA CUISINE CREOLE. 91 STEWED SUMMEB SQUASH. Gathep them while young and tender. Peel, eut them up,' take out the seeds, and put them on to boil; let them cook rapîdly until very tender. Draîn them well in a colander, and mash with a wooden spoon. Put this pulp in a stew pan with a small pièce of butter, a gill of cream, and a little i)epper and sait ; cook this, and stir eonstantly until the squash ia dry. Serve very hot. PUMPKIN WITH SALT

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