Pease, Boiled

Ingredients

• a quart of young and tender pease
• salt
• a dessert-spoonful of butter
• a little pepper

Method

1. 1

   Boil fresh peas in salted boiling water for 20 minutes.

2. 2

   Drain, add butter and pepper, and serve hot.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 475. The excerpt below is the record exactly as published.

Pease, Boiled. — They should be fresh when cooked, and boiled in just enough water to cover them, which should be salted and boiling when the pease are put in. Do not cover the vessel while they are cook- ing, which ought not to be longer than twenty minutes, unless they are old. Drain off all the water ; add a little cream and a small piece of butter. Another way : — Take them when quite young, the pods being firm but not hard, and keep them in a cool place. Do not shell them until just before they are to be cooked. Put into boiling water, slightly salted; boil fast for twenty or thirty minutes, according to their age ; drain all the water from them; put in a dessert- spoonful of butter, a little pepper and salt, and send to table hot. Pease, Green, a la Francaise. — Take a quart of young and tender pease

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