Purée of Green Peas
From Practical household cookery, 1891
Serves 2
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 48. The excerpt below is the record exactly as published.
PUR^E of green PEAS. Cook in plenty of salt water with a few branches of mint one quart of fresh shelled peas in a covered stewpan. When cooked, strain off the water through a colander, thi-ow the mint away, pound the peas in a mortar or rub them through a sieve, return the pur^e to the stewpan with no PRACTICAL HOUSEHOLD COOKERY. two ounces of butter, half a pint of Bechamel sauce or good gravy, and a piece of sugar
Cook this with the app: pantry check, scaling, and the assistant.