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Peas, Green, with Cream Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Time: 15-25 minutes. Cost: 8d. Serves 4-5.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1134. The excerpt below is the record exactly as published.
Peas, Green, with Cream Sauce. — Boil a quart of young freshly-gathered peas in slightly salted water until they are tender, then drain them in a colander. Melt two ounces of fresh butter over the fire, mix smoothly with it a dessert-spoonful of flour, and add very gradu- ally a cupful of thick cream
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