Green Peas

Ingredients

• Shell green peas until you have a quart
• a teaspoonful of salt
• a teacupful or less of sweet butter
• a small teaspoonful of white sugar

Method

1. 1

   Boil peas in salted water for 30 minutes.

2. 2

   Drain, add butter and pepper, and serve hot.

3. 3

   They pair well with lamb, poultry, veal, or mutton.

As published

This recipe was extracted from The housekeeper's companion (1883), page 123. The excerpt below is the record exactly as published.

Green Peas. — Shell green peas until you have a quart; half a peck in the shells will generally produce a quart o! shelled peas. Put boiling water to cover them, add a teaspoon- 180 HOUSEHOLD. ful of salt, cover the stewpan, and boil fast for half an hour; then take one between your fingers, if it will mash easily they are done; drain off the water, take them into a deep dish, put to them a teacupful or less of sweet butter, and a little pepper; a small teaspoonful of white sugar is a great improvement; serve hot. Small young potatoes, nicely scraped, may be boiled and served with them, or in a separate dish with a little butter over. Lamb and peas are a favorite dish in the spring of the year; they are nice with poultry, veal and mutton. A bit of saleratus or carbonate of soda, the size of a pea, put with green vegeta- bles, improves the color and renders them more healthful: fast boiling keeps the color good. Asparagus. — Choose green stalks of asparagus, the largest are best; cut off the white, tough part, wash the green in cold water, and tie it in small bundles that they may be taken up without danger of breaking, put them in hot water with a tea- spoonful of salt, and let them boil for half an hour; toast some thin slices of bread a delicate brown, cut off the extreme out- side crust, butter each slice frequently; and then lay them on small oval dishes; untie the asparagus and lay it on the toast, butter it a little, sprinkle pepper over and serve. Or it may be served without the toast; the toast may be moistened by put- ing a little of the water in which the asparagus, was boiled, over it. Vinegar is eaten with asparagus; it is generally added at table by such as like it. Asparagus may be laid on plain toast, and a little drawn butter poured over both. Green Beans. — Cut the bud and stem end off, and take the strings from the sides of stringed beans, cut them in inch lengths, wash them in cold water, then put them into a stew- pan of hot water, add a teaspoonful of salt

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