Marrowfat Peas

Ingredients

• marrowfat peas
• milk
• butter
• salt
• pepper
• a teaspoon of flour

Method

1. 1

   Boil marrowfat peas in water until soft, pour off water, fill with milk or milk and water, boil longer, then season with butter, pepper, and salt.

2. 2

   Thicken with flour.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 37. The excerpt below is the record exactly as published.

butter, pepper, sait, thyme, and the yolks o^two eggs ; take it oflf the fire as soon as the eggs are beaten in, and stuflf the LA CUISINE CREOLE. 87 tomatoes. Bake them for half an hour, pour some brown sauce or gravy over them and serve. TOMATOES TO BROIL. Take ripe, red tomatoes, place them on the gridiron, broil, and turn until done through; then serve them whole, so -that they can be seasoned at the table. STEWED TOMATOES^ WITH OR WITHOUT SUGAR. Pour boîllng water over six or eight large, ripe toma- toes, let them remain in it a few minutes to scald the skins, then take them out and skin them. Ohop them up and put them to stew with a little sait, pepper, and a small pièce of butter; then add a spoonful of rolled cracker or toasted bread, and a tablespoonf ul of sugar, if liked ; if not, omit the sugar, and let them stew gently, for half an hour longer. TO COOK SPINACH. Wash in two or three waters, as the grit adhères very closely to spinach; when well-washed, boil it one half hour in clear water ; add a little soda, if it does not look a nice green. When soft, drain it well and chop very fine — ^it cannot be too fine; add butter, sait if needed, and pepper to taste; garnish with hard-boiled eggs eut in f ancy shapes ; or, in early spring, it is nice to poach two or three eggs, and lay on the f reshly cooked spinach. ASPARAGUS ON TOAST. The fresher this vegetable is the better ; and in picking and mashing it, ail stalks not crisp and tender should be thrown aside. Out ofif nearly ail the horny white parts, 88 LA CUISINE CREOLE. tîe the rest in neat bunches, and boîl in salted water for twenty minutes or half an hour ; then take it ont, let it drain a minute and lay on buttered toast, the heads ail one way; cover with rich drawn butter sauce. ASPARAGUS WITH CREAM. Wlien cream is plentiful, eut the asparagus in inch pièces, boil, and then throw it into rich hot cream, with seasoning of pepper and sait. STBWED MUSHROOMS ON TOAST. Pull out the stems of the mushrooms, and peel them ; melt a tablespoonf ul of butter in a stew pan, throw into tlie butter a little sait, pepper, and pow^derefd mace (if liked), lay the mushrooms in this, upper side down, and stew till they are tender, which will be in about twenty minutes. Fry a slice of bread until it is a light brown, and then arrange the mushrooms over it. Serve hot. EGG PLANT. Parboil egg plant, slice it and dip each pièce in beaten egg and roll it in pounded cracker ; then drop it in hot lard and fry brown. Season with sait and pepper. They are delicious cooked this way, and taste like soft-shell crabs. Another way is to parboil them, mash them up and season with eggs, onions, pepper, sait and butter; then place the mixture back in the shell, and bake. Serve in their shells. ANOTHER WAY TO COOK EGG PLANT. Parboil, slice them, and without roUing them in any- thing drop them into boîling lard ; seaso^n with sait and LA CUISINE CREOLE. 89 pepper. Some like thein uiashed and added to a batter of eggs, flour and milk^ seasoned with pepper and sait, and then dropped like fritters into hot lard. BUBB AETICHOKES. Get them young or they are not tender, wash them in salted water, and put them to boil. Boil until you can pull off a leaf easily; sait them and serve with drawn- butter sauce, with vinegar in it, or mustard and oil, as preferred. SNAP BEANS, STEWED AND BOILED. Pick and snap them when green and tender, eut theni small, and throw into boiling water; let them cook gently for two hours; then stir in a half cup of broth, and a cup of milk ; let them stew in this for half an hour longer ; season with sait and pepper to taste. Many like them cooked with a pièce of lean side bacon. They require several hours boiling, if not very young. Put the beans in first, and when half done, put in a pound or so of bacon to an ordinary mess of beans. GEEEN ENGLISH PEAS^ TO STEW. Shell a quart of green peas for a small mess. Wash them in cold water, and put them on to cook in a stew pan with a pint of boiling water, or enough to cover them. Let them cook half an hour, and then stir in a large lump of butter rolled in flour ; let this cook a f ew minutes, and add a teaspoonful of white sugar, same of sait and pepper, and serve while hot. Do not let them cook dry. Lamb and green peas is a favorite dish in the spring of the year. 90 LA CUISINE CREOLE. MAEROWPAT PBAS. This is a late sort of green pea, and is much richer in taste than the earlier ones^ but not so délicate. They must be dressed like the early peas, by boiling in water, and when soft, pour oflf the water. They are sometimes a little strong if the water is not changed. Fill up with niilk, or milk and water, and boil a little longer, then season with butter, pepper and sait, and thicken with a teaspoon of flour

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