Green Peas, To Boil

Ingredients

• a peck of green peas
• a table-spoonful of salt
• a slice of butter
• a sprig of mint

Method

1. 1

   Shell the peas and cook in boiling salted water.

2. 2

   Keep uncovered until tender.

3. 3

   Drain and serve hot, optionally adding butter and mint.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 654. The excerpt below is the record exactly as published.

Green Peas, To Boil.^ — Green peas, when gathered young, shelled just before they are cooked, pnd dressed properly, are amongst the most delicious of vegetables. If they are very unequal in size, they should be shaken through a coarse sieve, and the smaller ones put into the water ten minutes after the large ones. Throw them into plenty of fast-bsiling water, to which a table-spoonful of salt has been added, and keep the pan uncovered until the peas arc tender. Taste them to ascertain when they are sufficiently cooked, di-ain the water from them, and serve as hot as possible. A slice of butter may be put into the middle of the peas, 19 and allowed to dissolve in them. A sprig of mint is often boiled in the water with them ; this is by some considered an improvement, and by others quite the reverse. Great care should be taken not to put much soda with peas. If the water is very hard, a tiny piece may be put in, but too much would quickly reduce them to a pulp. Time, according to the age and size : young green peas, fifteen or twenty minutes. Probable cost, 8d. per peck, when in full season. Sufficient for three or four persons. Green Peas, To Boil (a German recipe). — Put a peck of green peas

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