Green Peas and Shell Beans
From The school kitchen textbook, 1915
Do not use white sauce or milk with peas or beans.
Presented as published in 1915. 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 school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 145. The excerpt below is the record exactly as published.
Green Peas and Shell Beans Select smooth, green pea pods that squeak in handling and are not filled out tight ; bean pods fresh or bright color, well filled but not beginning to open; unless fresh picked wash before shelling. Discard or lay aside for soup any white pea pods. Shell, pick over, rinse quickly and put into un- salted boiling water nearly to cover; let it boil down before serving. Cook small young peas about twenty minutes ; large mealy peas one hour. Shell beans are better if after boiling five miijutes you add one fourth teaspoon soda ; stir well ; then turn into a col- ander; rinse and put again into boiling water and cook till quite soft, adding water as needed to prevent burning, and have enough to moisten when done. Do not use white sauce or milk with peas or beans. Mash a small portion of the vegetable in the pan, add two table- spoons butter, two tablespoons cream if you have it, one half teaspoon salt and one fourth teaspoon pepper and one half teaspoon sugar
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