Green Pease, Boiled
From Miss Corson's practical American cookery and household management, 1885
Serves 3
A small bunch of green mint may be boiled with green pease which are to be served with lamb.
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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 216. The excerpt below is the record exactly as published.
GREEN PEASE, BOILED. Shell a peck of fresh green pease ; if the pods are not clean, wash them before shelling, but do not wash the pease. Put the pease into two quarts of boiling water, containing a heaping tablespoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.