gluten-freenut-free
Puree of Green Pease
From Handbook of practical cookery, 1886
Serves 4
Use very young pease for a bright green color.
Presented as published in 1886. 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
- One quart of shelled pease
- one and one-half pints of white stock
- one Bermuda onion
- two ounces of butter
- three table-spoonfuls of cream
- one tea-spoonful of sugar
- one half salt-spoonful of salt
- an equal amount of pepper
Method
Boil pease, onion, and stock together for 20-30 minutes.
Pass through a sieve to remove skins.
Add cream, butter, and sugar, and bring to boiling point.
Season with pepper and salt, and serve hot.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 20. The excerpt below is the record exactly as published.
Puree of Green Pease.— Take for this :— One quart of shelled pease, one and one-half pints of white stock, one Bermuda onion, two ounces of butter, three table-spoonfuls of cream, one tea-spoonful of sugar, one half salt-spoonful of salt, and an equal amount of pepper
Cook this with the app: pantry check, scaling, and the assistant.