Green Peas as Garnish
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 66. The excerpt below is the record exactly as published.
Green Peas as Garnish. Put about a pint of shelled peas in a stew-pan with a pint of boiling water, add a sprig of green mint, a teaspoonful of salt, and half a teaspoonful of moist sugar, and boil until tender. Strain the water from the peas, add 1 oz. of fresh butter, a good pinch of castor sugar, and a pinch of pepper
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