Peas a la Francaise
From What to Have for Dinner, 1905
Presented as published in 1905. 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 What to Have for Dinner (1905) by Fannie Merritt Farmer, page 53. The excerpt below is the record exactly as published.
PEAS A LA FRANCAISE. Cook three tablespoons butter with one slice bacon eight minutes; remove bacon and add two cups fresh peas and eight small onions. Cook until vegetables are soft, adding a small quantity of boiling water to pre- vent burning. Add one-fourth cup cream, yolk one egg, and one head lettuce, cut in quarters. Season with salt and pepper
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