Pea Puree

Ingredients

• add butter
• a little black pepper
• salt
• a very little sugar
• a spoonful of cream or good milk

Method

1. 1

   Boil peas as previously described, then work them through a sieve.

2. 2

   Add butter, black pepper, salt, sugar, and cream or milk.

3. 3

   Serve in a small mould.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 77. The excerpt below is the record exactly as published.

salt ; cook this awhile till the onions take a pale colour, and then add the peas, vnih. as much broth as will just float them : simmer this patiently till the peas are thoroughly tender, then take up the pan, strain the liquor» spread out the peas on a dish and pick out the pieces of onion ; now thicken the liquor witli butter and flour, add- ing a tea-spoonful of sugar, and lastly, the peas again • stir well, bring the sauce-pan to steaming point, and serve. But, after all, there is no way of turning old peas to a satisfactory account as good as the puree. For this, boil them as previously described, and then work them through the sieve. When you have got them through, add butter, a little black pepper, salt, a very little sugar, with a spoonful of cream or good milk

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