Petits Pois a la Française

Ingredients

• a quart of shelled peas
• a pint of cold water
• 2 teaspoonfuls of salt
• 1/2 teaspoonful of pepper
• 5 teaspoonfuls of sugar
• 1 dozen very small white onions
• one small lettuce
• a small bunch of parsley
• 1/2 lb. of fresh butter
• a teaspoonful of flour

Method

1. 1

   Place peas in a saucepan with cold water, salt, pepper, sugar, onions, lettuce, and parsley.

2. 2

   Cover and stew briskly for about half an hour.

3. 3

   Add butter and flour, shake until melted, and stew for another 5 minutes before serving.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 69. The excerpt below is the record exactly as published.

Petits Pois a la Fran£aise . — Take a quart of shelled peas. Place them in a saucepan with a J pint of cold water, 2 teaspoonfuls of salt, J teaspoonful of pepper, 5 teaspoonfuls of sugar, 1 dozen very small white onions, one small lettuce well washed and cut up, and a small bunch of parsley tied together. Cover the pan, and let it stew briskly for about half an hour. Now add J lb. of fresh butter and a teaspoonful of flour

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