Green Pea Puree

Ingredients

• One quart of peas
• a sprig of parsley
• one of mint
• 1 small onion
• 1 oz. butter
• salt and pepper
• 2 yolks of eggs
• half a pint of cream

Method

1. 1

   Boil the peas till tender in 2 quarts of stock or water with the parsley, mint, onions, butter, and seasoning.

2. 2

   Rub all through a sieve.

3. 3

   Beat up the eggs and cream, stir into the soup; return to the fire, and stir till it thickens.

4. 4

   Do not allow it to boil.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 11. The excerpt below is the record exactly as published.

ham, \ pint of cream or milk. Salt and pepper to taste. Wash the celery, out it up, and put into a saucepan with the stock, onion, and butter; boil geotiy until tender, rub through a sieve, return to the saucepan, add the cream nnd seasoning, bo\\ \vp fta& *er?s>. MISS CAMERON'S COOKERY BOOK, 33 Occky Leeky. One fowl, 1 dozen white leeks, J lb. rice, pepper and salt to taste. Boil the fowl in 2 quarts of stock or water. When done take up, cut into small pieces, and put aside to keep warm. Then add to the broth the leeks cut into short lengths, and the rice, which has been parboiled. Boil together for half-an- hour, add the pieces of fowl, and serve. Green Pea Puree. One quart of peas, a sprig of parsley, one of mint, 1 small onion, 1 oz. butter, salt and pepper, 2 yolks of eggs

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