Patties of Fresh Green Peas
From The Cook County cook book, 1912
Serves 1
A versatile dish that can be served as an appetizer.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 281. The excerpt below is the record exactly as published.
PATTIES OF FRESH GREEN PEAS.— Use fresh green peas, boiled, or canned French peas; reheat in white sauce, and use to fill patties or timbale cases. A little finely chopped mint
Cook this with the app: pantry check, scaling, and the assistant.