Mashed Peas
From Every-day dishes and every-day work, 1897
Serve hot like mashed potatoes or with a tomato sauce.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 42. The excerpt below is the record exactly as published.
Mashed Peas. — Soak and cook a quart of peas as for peas puree. When well done, if the Scotch peas, rub through a col- ander to remove the skins. If the split peas are used, mash perfectlj' smooth with a potato masher. Season with a teaspoon- ful of salt and a half cup of sweet cream, or a tablespoonful of nut meal
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