Peas, Green, Boiled

Ingredients

• a peck of peas
• a gallon of water
• a table-spoonful of salt

Method

1. 1

   Set on a saucepan with a gallon of water; when it boils, put in your peas with a tablespoon of salt.

2. 2

   Keep boiling quickly for 20 to 30 minutes, according to their age and size.

3. 3

   Taste to check doneness, then drain on a hair sieve.

4. 4

   If desired, butter them by dividing small bits of butter over the peas and turning them in a dish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1131. The excerpt below is the record exactly as published.

Peas, Green, Boiled (Dr. Kitchener's recipe). — "Young green peas well dressed are one of the most delicious delicacies of the vege- table kingdom. They must be young; it is equally indispensable that they be fresh gathered, and cooked as soon as they are sheUed, for they soon lose both their colour and sweet- ness. If you wish to feast upon peas in per- fection, you must have them gathered the same day they are dressed, and put on to boil within half an hour after they are shelled. Pass them through a riddle, i.e., a coarse sieve, which is made for the purpose of separating them. This precaution is necessary, for large and small peas cannot be boiled together, as the former wiU take more time than the latter. For a peck of peas, set on a saucepan with a gallon of water in it ; when it boils, put in your peas with a table-spoonful of salt

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