vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mrs. C. W. Earle’s Stewed Peas
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
A bunch of mint can be added instead of parsley.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 247. The excerpt below is the record exactly as published.
Mrs. C. W. Earle’s Stewed Peas.— Put the Peas into a saucepan with a good-sized cabbage-lettuce cut up, a white MRS. C. W. EARLE’S STEWED PEAS 357 onion, a sprig of parsley, and four ounces of butter kneaded with flour. Put the butter in small lumps on the Peas, and add a lump of sugar and a very little salt
Cook this with the app: pantry check, scaling, and the assistant.