Green Peas (Fresh)

Ingredients

• Put one cup of boiling water
• a pint of peas
• a tablespoonful of butter
• sprinkle the peas with salt
• white pepper

Method

1. 1

   Cook the peas until tender.

2. 2

   Drain off the water, sprinkle with salt and white pepper, and stir in the butter.

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 16. The excerpt below is the record exactly as published.

GREEN PEAS (FRESH). The peas must be very young and fresh. Put one cup of boiling water in the blazer, and turn in a pint of peas. Have a very hot flame, and cook the Qttieceffcmeoue ©ainftefi 79 peas until tender. Drain off the water, sprinkle the peas with salt and white pepper, and stir into them a tablespoon- f ul of butter. GREEN" PEAS (CANNED). Drain the liquor from a. can of French peas. Melt two tablespoonfuls of butter in the blazer, put in the peas, and let them get heated through, stirring con- stantly. Too long cooking toughens them. CREAMED POTATOES. Cut boiled potatoes into small squares. Melt two tablespoonfuls of butter in a frying-pan, add half a pint of milk, and warm the potatoes in this. When they are hot, stir in a tablespoonful of flour wet up in a little cold milk, and cook until it thickens. Season with salt and pepper, and serve. 80 Z$t C0afin^©t6f5 ^upper POTATOES, SAUTE. Peel several new potatoes and cut them into thin slices. Melt in the blazer two tablespoonfuls of butter, or of really good dripping. Chicken fat or dripping is especially good for this purpose. When it is very hot, put in the potatoes, and cook them to a light brown. LYONNAISE POTATOES. Slice a small onion very thin. Fry it in the chafing-dish in two tablespoonfuls of butter or dripping. Slice half a dozen cold boiled potatoes and fry them with the onion. When they are done, sprinkle over them a tablespoonful of parsley, minced very fine. GREEN PEPPERS, SAUTE. Slice green peppers, removing the pun- gent seeds. Melt two tablespoonfuls of (glieceffaneoug ©cunftes 81 butter in the blazer, and cook the pep- pers until they are brown and tender. Salt to taste. They are very good cooked in olive-oil, and make an appetizing garnish to cold meats or to steak. CHEESE FONDT. Prepare before coming to table a cup of fresh bread-crumbs and two cups of grated cheese. Beat two eggs light in a bowl. Melt a tablespoonful of butter

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