Green Peas with Mint
From Culinary jottings, 1885
Minced ham fried in butter can be added if available.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 198. The excerpt below is the record exactly as published.
Wash the contents of a tin of petits pois in cold water, by emptying the tin into your Green peas with strainer and pouring a jug of water over them. Put them into a jar, (or small sauce-pan with a close fitting cover) with a large spoonful of fresh butter, a tea-spoonful of sifted sugar, and a tea-spoonful of salt with a little bundle of mint leaves
Cook this with the app: pantry check, scaling, and the assistant.