Puree of Green Peas
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
Peas will lose color if boiled after broth is added.
Presented as published in 1906. 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 Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 14. The excerpt below is the record exactly as published.
PUREE OF GREEN PEAS Ingredients : One and a half pints of shelled Green Peas Two ounces of Butter One dessertspoonful of Castor Sugar A few sprigs of Parsley A few Chives
Cook this with the app: pantry check, scaling, and the assistant.