Green Peas
From The universal cookery book, 1887
If peas are cooked immediately upon gathering, they will need no sugar; if allowed to remain twelve hours or more, a tablespoonful of sugar will be an addition.
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 38. The excerpt below is the record exactly as published.
Green Peas. Shell and wash, put them into cold water to cook ; when nearly done, salt them ; when tender (they will generally cook in twenty minutes) take them up with a little of the liquor in which they were boiled, butter and pepper them, and they are much better to add a little sweet cream, but will do without. If they are cooked immediately upon gathering, they will need no sugar ; if allowed to remain twelve hours or more, a tablespoonful of sugar will be found an addition. A sprig of mint or a little parsley
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