vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Green Peas with Cream
From Modern cookery, in all its branches, 1884
Serves 2
Ensure the sauce is hot before serving.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 293. The excerpt below is the record exactly as published.
GREEN PEAS WITH CREAM. (ENTREMETS.) Boil a quart of young peas perfectly tender in salt and water, and drain them as dry as possible. Dissolve an ounce and a half ot butter in a clean stewpan, stir smoothly to it when it boils a dessert- spoonful of flour, and shake these over the fire for three or four minutes, but without allowing them to take the slightest colour; pour gradually to them a cup of rich cream
Cook this with the app: pantry check, scaling, and the assistant.