Pease Stewed in Cream

Ingredients

• two or three pints of young green pease
• two ounces of butter
• half a tea-spoon of white sugar
• a gill of cream
• add pepper, salt

Method

1. 1

   Put pease into boiling water; when nearly done, drain and melt butter in a clean stew-pan.

2. 2

   Thicken with flour, mix smoothly with cream, add sugar, bring to a boil, pour in pease, and keep moving for two minutes until well heated.

As published

This recipe was extracted from Buckeye cookery (1892), page 193. The excerpt below is the record exactly as published.

add pepper, salt, and more hot water if needed to prevent burning, and two table-spoons butter rubbed into two of flour; stir well, and boil five minutes. If pods _ are clean and fresh, boil first in water to give flavor, skim out and put in pease. Canned pease should be rinsed before cooking, Pease SrewED In CREAM. Put two or three pints of young green pease into a sauce-pan of boiling water; when nearly done and tender, drain in a colander, guite dry; melt two ounces of butter in a clean stew-pan, thicken . — evenly with a little flour, shake it over the fire, but do not let it el he a IES | aii errand BRP eae Aen ey marae HO ISK Kili gt OM rh) Sat VEGETABLES, ‘ 341 brown, mix smocthly with a gill of cream, add half a tea-spoon of white sugar

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