Green Peas a l'Anglaise
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 57. The excerpt below is the record exactly as published.
Green Peas a l'Anglaise. Put a quart of water in a saucepan with a pinch of salt ; when boiling, add three pints of green peas, and boil them for twenty-five minutes ; take one out and see if thoroughly done, if so, drain them, and put them in a saucepan with two ounces of butter, a pinch of salt and sugar, and serve them very hot. 344. Green Peas a la Francaise. Put three pints of green peas in a saucepan, with ten branches of parsley tied together, a whole onion peeled, a pinch of salt and sugar, and a pint of water. Boil for twenty-five minutes, and, if sufficiently done, take out the onion and parsley. Mix on a table an ounce of butter with a teaspoonful of flour, which add to your peas on the fire, stir gently with a spoon, and, when thoroughly mixed and the butter dissolved, serve very hot. 345. Green Peas with Bacon. Cut the rind from a quarter of a pound of bacon, which cut in small pieces and place in a saucepan on the fire, when beginning to color add a tablespoonful of flour, a little pepper and nutmeg, and ten branches of parsley tied together ; moisten with a glass of VEGETABLES. 127 water ; add three pints of green peas, and boil about thirty minutes ; if sufficiently done, remove the bunch of parsley, and serve. Peas cooked in this way are often used as a garnish for different kinds of meat. 346. Green Peas a la Paysanne. Put three pints of green peas in a saucepan, with an ounce of butter, ten branches of parsley tied together, a whole onion peeled, a pinch of sugar
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