Green Peas with Ham

Ingredients

• 1/2 lb. of raw ham
• 3 pts. of shelled peas
• 3 sprigs of parsley
• 2 green onions
• salt to season
• pepper to season

Method

1. 1

   Cut ham into dice, parboil, drain, and fry.

2. 2

   Dredge with flour, add peas, parsley, and green onions.

3. 3

   Season and cook slowly for 30 minutes.

4. 4

   Remove parsley and onions, skim off fat, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 280. The excerpt below is the record exactly as published.

GREEN PEAS WITH HAM.— Cut ^ a lb. of raw ham into dice. Parboil, drain, and fry. Dredge with flour, and add 3 pts. of shelled peas, 3 sprigs of parsley, and 2 green onions. Add salt and pepper to season, cover, and cook slowly for yi an hr. Re- move the parsley and onions, skim off the fat, and serve. Diced salt pork may be used instead of the ham, and a pt. of water added with the peas. — Mrs. Chas. A. Nelson, 4860 Kenmore Ave., Chicago, 111. PEA LOAF. — Soak 4 cups of split peas over night. In the morning put them with a small onion in a farnia kettle with just enough water to cover, and boil until soft. Drain and pulp through a colander. Beat in a tablespoon of butter, pepper, salt and 3 eggs. Boil in buttered mould or floured cloth 1 hr. Turn out and cut in slices on the table. — Mrs. E. D. Kelley, Winnetka, 111. PEA OMELETTE.— To every yolk and white of egg, beaten lightly together (not separately), add a pinch of salt and 2 tablespoons of milk. Open a can of peas and place over fire in their own liquor. When boiling add salt to taste and 1 tablespoon 408 VEGETABLES of corn starch, blended smooth with a little cold water, and a tiny piece of butter. Boil for 3 minutes; have omelet pan hot, with a liberal piece of butter or olive oil on it, and pour in egg and milk ingredients. Do not have the fire too hot and as soon as omelette is firm place in it a heaping tablespoon of peas, fold over, and serve. Garnish with peas. Will serve 6. — Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111. CANNED PEAS WITH ONION.— Put 1 tablespoon of but- ter in a saucepan, and when melted, add 1 tablespoon of chopped onion; let simmer for 5 minutes, then add 1 can of peas, drained of their juice, and % oi 3. cup of cream or milk; season well with salt and pepper, and serve after 10 minutes' slow cooking. — Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111. PEA PANCAKES.— Mash 2 cups of boiled peas, and press through a sieve. Season with salt, pepper, and butter, cool, add 2 eggs, beaten "with a cup of milk. Add J^ a cup of flour, sifted with a ^2 teaspoon of baking powder, mix thoroughly, and fry on a hot buttered griddle. — Mrs. F. S. Oliver, 6246 Kenmore Ave., Chicago, 111. PATTIES OF FRESH GREEN PEAS.— Use fresh green peas, boiled, or canned French peas; reheat in white sauce, and use to fill patties or timbale cases. A little finely chopped mint mayj be added to the sauce, if liked. — Mrs. C. E. Olson, 3523 Prairie Ave., Chicago, 111. PEA PUDDING. — Soak a qt. of dried peas over night. In the; morning, cook until soft in water to cover, with a small onion. Drain, rub through a colander, and beat in a tablespoon of butter, pepper and salt to season

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