Pea Pancakes or Fritters

Name: Pea Pancakes or Fritters
Yield: 2 servings
Ingredients: a pt. of cold boiled peas; a tablespoon of butter; the yolks of 2 eggs; a cup of rich milk; IJ^ cups flour; Vi teaspoon soda; 1 teaspoon cream of tartar

From The Cook County cook book, 1912

Serves 2

Serve very hot.

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 76. The excerpt below is the record exactly as published.

PEA PANCAKES OR FRITTERS.— Take a pt. of cold boiled peas, heat and mash them and rulb through a colander, sea- son with pepper and salt and a tablespoon of butter; when cold, add to the pulp, the yolks of 2 eggs, well beaten, a cup of rich milk,. IJ^ cups flour, and Vi teaspoon soda, 1 teaspoon cream of tartar

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