Pease Gravy Toast
From Healthful cookery, 1904
Presented as published in 1904. 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 Healthful cookery (1904) by E. E. Kellogg, page 20. The excerpt below is the record exactly as published.
Pease Gravy Toast. — Soak a pint of dried Scotch peas in cold water overnight. In the morning drain, and put them to cook in warm water. Cook slowly until perfectly tender. When done, rub through a colander to remove the skins, season with a teaspoonful of salt, and to each cup of the sifted peas add one cup of boiling water. Heat to boiling, and thicken with a teaspoonful of flour rubbed smooth in a little cold water. Just before serving add a tablespoonful of thick cream, or Nut Cream
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