Green Peas (a la Creme)
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for three or four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 654. The excerpt below is the record exactly as published.
Green Peas (a la Creme). — Boil a pint of newly-shelled, fresh young peas in the usual way. Drain them in a colander until quite dry. ]\Iix an ounce of butter and a tea-spooriful of flour smoothly together, over the fire ; add a quarter of a pint of good, sweet cream
Cook this with the app: pantry check, scaling, and the assistant.