Pease Patties
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 35. The excerpt below is the record exactly as published.
Pease Patties. — Cook a quart of dried Scotch peas very slowly, until perfectly tender, allowing them to simmer very gently toward the last, until they become as dry as possible. Put them through a colander to remove all skins. Season with a teaspoonful of salt and a half cup of Nut Cream. Flesh-Food Substitutes 105 Beat well together, add one-third the same quantity ff toasted bread-crumbs
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