Peas, Plainly Boiled
From Paper-bag cookery, 1911
Presented as published in 1911. 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 Paper-bag cookery (1911) by Nicolas Soyer, page 22. The excerpt below is the record exactly as published.
Peas, Plainly Boiled. — Put a pint of freshly-shelled peas, a spring of mint, and half- a-pint of water into a paper, seal up, and cook for 35 to 45 minutes. Peas. — Put a pint of freshly-shelled green peas in a basin, add a teaspoonful of sugar, an ounce of butter, a teaspoonful of flour, a little salt, a chopped lettuce, a small bouquet garni, and half-a-pint of water
Cook this with the app: pantry check, scaling, and the assistant.