Green Pease

Ingredients

• one quart of shelled pease
• one ounce of butter
• one half tea-spoonful of powdered sugar
• one tea-spoonful of salt
• one half tea-spoonful of pepper
• one sprig of mint

Method

1. 1

   Boil the pease with a sprig of mint for 10 to 20 minutes.

2. 2

   Drain immediately to avoid overcooking.

3. 3

   Melt butter in the same saucepan, add the pease, and sprinkle with salt, pepper, and sugar.

4. 4

   Shake over heat until very hot.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 75. The excerpt below is the record exactly as published.

Green Pease. — One quart of shelled pease, one ounce of butter, one half tea-spoonful of powdered sugar, one tea-spoon- ful of salt, one half tea-spoonful of pepper, one sprig of mint. Place the pease in a large sauce-pan of boiling water, in which should be thrown the sprig of mint, and covering, let them boil rapidly from ten to twenty minutes, as the age of the pease may require. The moment the pease are done, they must be taken from the water and drained, as overcooking spoils them. While the pease are draining, melt the butter in the sauce-pan in which they have been cooked, and when this is melted, throw back into it the pease, sprinkle over them the pepper, salt, and sugar, and covering the sauce-pan, shake it over the fire until the pease are very hot, taking care that they neither brown nor break. Turnips. — For this take six turnips, two table-spoonfuls of beef-dripping, one tea-spoonful of salt

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