Green Peas
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 63. The excerpt below is the record exactly as published.
Green Peas. — Shell, wash in cold water, and drain ; then put them into a saucepan with plenty of fast-boiling water, to which a little salt and moist sugar have been added ; boil quickly over a brisk fire, with the lid of the saucepan uncovered. When tender, pour them into a colander ; put them into a hot vegetable-dish, and in the centre place a piece of butter the size of a walnut. A small bunch of mint
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