Peas

Ingredients

• i can of peas
• i T butter
• ^ t salt
• I t sugar

Method

1. 1

   Drain liquor from the peas, heat with just enough moisture to keep from burning, add butter, salt, and sugar.

2. 2

   Pour around the chops and serve at once.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 128. The excerpt below is the record exactly as published.

PEAS ST. David's pudding Breaded Mutton Chops Wipe and trim mutton chops, sprinkle with salt and pepper, dip in crumbs, egg, then crumbs, and fry in deep fat from 5-8 m, then drain. Do not fry more than 4 chops at a time, and allow the fat to reheat between fryings. After testing fat for temperature put in the chops, then lower the heat that the surface of the chops may not be burned while the inside is yet under done. Stewed Potatoes Wash, pare and dice 4 potatoes. In a saucepan melt 2 T butter, add 2 T flour, i T each chopped onion and celery, and y2 t salt. When well blended add gradually 2 c hot water and the potato cubes. Cover and cook slowly for y^ h, or until the potatoes are tender. Add i T chopped parsley and serve at once. Peas Drain liquor from i can of peas, heat with just enough moisture to keep from burning, add i T butter, ^ t salt, I t sugar

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