Peas, Green, Stewed

Ingredients

• a peck of young peas
• two ounces of butter
• half a dozen young onions
• two cabbage-lettuces
• a handful of parsley
• a tea-spoonful of powdered sugar
• a little salt
• two ounces of butter
• a dessert-spoonful of flour
• a table-spoonful may be added

Method

1. 1

   Shell a peck of young peas, soak in cold water with butter, then drain.

2. 2

   Put peas in a stewpan with onions, lettuces, parsley, sugar, and salt.

3. 3

   Cover and stew gently for about half an hour.

4. 4

   If needed, add water.

5. 5

   Mix butter with flour, add to peas when tender, shake over the fire for a few minutes, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1134. The excerpt below is the record exactly as published.

Peas, Green, Stewed.— Shell a peck of young peas, put them into a bowl with plenty of cold water and two ounces of butter, work them well with the fingers to make the peas stick together, and then drain them in a colander. Put the peas into a stewpan, with half a dozen young onions, two cabbage-lettuces cut into small pieces, a handful of parsley, a tea-spoonful of powdered sugar, and a little salt. Cover the saucepan closely, and let its contents stew gently over a slow fire for about half an hoitr. If the lettuces and peas do not yield sufficient water a table-spoonful may be added, but if they are simmered gently this will in aU probability be unnecessary. Shake the stewpan occasionally, that all may be equally cooked. Mix two oimces of butter smoothly with a dessert-spoonful of flour

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