Green Peas a la Creole

Ingredients

• some fresh and freshly shelled peas
• a very small lump of sugar
• little bits of butter

Method

1. 1

   Rinse peas in running water, drain, and add to slightly salted boiling water with sugar and washed pods in a bag.

2. 2

   Boil until tender, drain, and place in a hot dish.

3. 3

   Add butter and turn lightly until peas are buttered, then serve.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 39. The excerpt below is the record exactly as published.

Green Peas a la Creole Take some fresh and freshly shelled peas, rinse them in a colander with fresh running water, drain, and throw them into very slightly salted boiling water ; add a vejy small lump of sugar, and the pods well washed and tied loosely in a bag of coarse netting. Boil from ten to twenty-five minutes, or rather till tender. Drain and put into a very hot 88. NATIONAL VIANDS dish. Stick little bits of butter

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