Peas

Ingredients

• Shell peas
• add 1 tablespoon of butter
• pepper
• salt

Method

1. 1

   Wash peas in cold water and put in kettle with enough cold water to cover.

2. 2

   Boil for about 30 minutes, then drain off water and add butter, pepper and salt.

3. 3

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 80. The excerpt below is the record exactly as published.

Peas. Put peas in saucepan with the liquor and let them get very hot, then strain off the liquor; add 1 kitchen spoon of butter, pepper and salt. Serve at once. Fresh Peas. If pods are gritty wash before shelling; have ready boiling water; cook rapidly 20 minutes uncovered; when water has almost evaporated add 1 kitchen spoon of butter, pepper and salt or 2 tablespoons of cream may be added to peas, after draining off all liquor, and 1 dessertspoon of butter. Serve as soon as butter is melted. Stuffed Cymblings. Eemove pulp from cymblings and put on to stew with 1 tea- spoonful of water. When done mash fine and add pulverized bread crumbs, butter and a little onion juice. Fill the hull and bake until a chestnut brown. Cymblings may be put in baking dish and browned. Giblets With Bice. Take 6 chicken giblets, put in saucepan with 1 dessertspoon of butter and % sliced onion, let brown, add 1 quart of soup stock and 1 small turnip sliced, 1 tablespoon of rice and 1 small carrot chopped fine, salt and pepper. Boil ^4 hour, then serve. KENTUCKY RECEIPT BOOK. 135 Onions. Take onions, peel them, wash and put on with enough cold water to cover. Let boil ^ hour, then drain off water and serve with a cream dressing. Peas. Shell peas, wash in cold water and put in kettle with enough cold water to cover. Boil about 30 minutes, then drain off water and add 1 tablespoon of butter

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