Peas with Butter a la Walde

Ingredients

• nice young green peas
• a pinch of baking soda
• some salt
• melted butter

Method

1. 1

   Select nice young green peas.

2. 2

   Wash the shells well; put the peas in their jackets on stove with water, a pinch of baking soda, and some salt; cook until the shells begin to open, then drain carefully.

3. 3

   Arrange neatly on a platter.

4. 4

   Serve as entree, after the roast, with melted butter poured over them.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 415. The excerpt below is the record exactly as published.

some salt; cook until tender. Drain the water off; put to the quart of peas half cup good melted butter; sprinkle with pepper. Serve in a vegetable dish with any kind of fried meat. Can also be served in the centre of a dish of chops, chicken, etc., or as a vegetable entree after the roast — just plain, with the beurre sauce. 280 THE SWEDISH, FRENCH, AMERICAN COOK BOOK Creamed Peas ( Petits Pois, Bechamel) a la Europeenne ' Shell the peas and cook [see recipe: Peas with Butter]; put In a vegetable dish, cover with a rich cream sauce, sprinkle with little chopped parsley. Serve as a vegetable with any kind of meat. Peas with Hollandaise Sauce ( Petits Pois , Sauce hollandaise) Shell the peas and cook [see recipe: Peas with Butter]. Put in a vegetable dish, cover with a rich hollandaise sauce. Serve as a vegetable or as an entree after the roast. Peas with Butter ( Petits Pois au Beurre ) a la Walde Select nice young green peas. Wash the shells well; put the peas in their jackets on stove with water (sufficient to cover them), a pinch of baking soda

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