Green Peas
From Principles of food preparation, 1914
Bright cubes of carrot, young beets, or any of the green-leaved vegetables may be substituted for the peas.
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 14. The excerpt below is the record exactly as published.
Green Peas Put on in boihng, slightly salted water, and cook, un- covered, until tender. Drain, season with butter
Cook this with the app: pantry check, scaling, and the assistant.