Peas with Butter and Flour

Ingredients

• a tablespoonful of flour
• two ounces of butter
• one pound of peas
• a good pinch of salt

Method

1. 1

   Set the stewpan on a slow fire to stew gently for about half an hour with the lid on.

2. 2

   Knead together the flour with the butter, and when the peas are done, add this paste to them.

3. 3

   Toss the stewpan over the fire till the butter is melted and the peas are properly thickened, then taste if well seasoned, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 166. The excerpt below is the record exactly as published.

table- spoonful of flour with two ounces of butter, and when the peas are done add this paste to them. Toss the stewpan over the fire till the butter is melted and the peas properly thickcFied, then taste if well seasoned, and serva Note. — If tinned peas are used, throw them in boiling water, drain, season and finish as with fresh peas. 770. FRENCH BEANS. Pick and remove the strings of one pound of French beans, and if large and old, shred them lengthwise; then throw them in plenty of boiling water with a good pinch of salt

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