Peas en Puree
From The "Queen" cookery books: Vegetables, 1902
Best form of cooking old peas.
Presented as published in 1902. 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 "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 51. The excerpt below is the record exactly as published.
Peas en puree. — This is the best form of cooking old peas. Boil them as described above, preferably in the pea pod water, till tender enough to sieve, then add a tablespoonful of cream, ^-oz. or so of butter, a little freshly ground black pepper, salt, and a dust of sugar
Cook this with the app: pantry check, scaling, and the assistant.