Green Peas

Ingredients

• a very large quantity of peas are now sold in this country tinned
• a saltspoonful of salt
• half a saltspoonful of pepper
• a little sugar
• a few fresh mint-leaves

Method

1. 1

   Heat the tin of peas in boiling water for 20 minutes.

2. 2

   Strain the liquor and mix the peas with salt, pepper, and sugar.

3. 3

   If available, boil fresh mint leaves and serve with the peas.

4. 4

   For larger peas, serve with white sauce or butter.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 179. The excerpt below is the record exactly as published.

A very large quantity of peas are now sold in this country tinned, and when preserved young it is really very difficult to dis- tinguish between peas that have been tinned and those that are fresh gathered. If the peas are young and you can gather them fresh from your own gar- den there is no doubt that fresh peas have an infinitely superior flavour to any others. Unfortunately, however, the majority of people in this country are not dependent so much upon their garden as upon the greengrocer or market. There is no doubt that pre served peas in tins are very superior to a large number of those that are sold as fresh peas, but which have been kept for a long time after being gathered. The English fashion of serving green peas is, of course, boiled plain. I would, how- ever, suggest that they should be wanned up in the tins themselves. The tin should be opened and the liquor strained out after the peas are heated through. To be so heated the tin should be kept in boiling water fcr at least a quarter of an hour or twenty minutes. When the peas are turned out into the dish add a saltspoonful of salt, half a saltspoonful of pepper, and a little sugar. Mix the whole lightly together. If a few fresh mint-leaves

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