Peas
From The official handbook for the National Training School for Cookery, 1891
Soda helps maintain the color of the peas.
Presented as published in 1891. 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 official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 101. The excerpt below is the record exactly as published.
Peas. 261 VEGETABLES. Lesson No. 9. PEAS. Average cost of dressing " Peas!* INGREDIENTS. s. d. h a peck of Peas i o Salt j J of a saltspoonful of carbonate of soda . . ; o of I an ounce of butter ) Castor sugar o o% 1 1 Time required, about half an hour. Now we will show you how to dress Peas. 1. We take the peas and shell them. 2. We take a saucepan full of warm water and put it on the fire to boil. 3. When the water is quite boiling, we put in the shelled peas, a teaspoonful of salt, and a quarter of a saltspoonful of carbonate of soda
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