Purée of Green Peas

Ingredients

• One quart of shelled peas
• one and one-half pints of white stock
• one Bermuda onion
• two ounces of butter
• three tablespoonfuls of cream
• one teaspoonful of sugar
• one-half saltspoonful of salt
• an equal amount of pepper

Method

1. 1

   Boil peas, onion, and stock together for twenty to thirty minutes.

2. 2

   Pass through a sieve to remove skins.

3. 3

   Add cream, butter, and sugar, and bring to boiling point, being careful not to curdle the cream.

4. 4

   Season with pepper and salt.

5. 5

   Serve very hot.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 6. The excerpt below is the record exactly as published.

PVR£e Of GREEN PEAS-^TOMA TO PUR$R. 13 the pepper and salt, of which one-half saltspoonful of each is sufficient, and the whole be brought to the boiling point, great care being taken to take it from the fire the instant this point is reached or the cream will curdle and the dish be spoiled. Note. — Tq prepare a ' bouquet ganufe '' tie a mprsel of celery and a sprig of thyme into a bay leaf. The small dry white bean, such as is commonly used for baking, may be used in making this puree. Purge of G-reen Pease.— Take for this : One quart of shelled peas, one and one-half pints of white stock, one Bermuda onion, two ounces of butter, three tablespoonfuls of cream, one teaspoonful of sugar, one-half saltspoonful of salt and an equal amount of pepper

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