vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Puree of Peas
From Twentieth century home cook book, 1905
Serves 6
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 100. The excerpt below is the record exactly as published.
PUREE OF PEAS. Boil a quart of marrowfat peas in the usual manner, with mint, a few green onions, and a small bunch of parsley ; strain off the water, and pound the whole in a mortar; then put into a stewpan, add a little sugar, one spoonful of white sauce ; make it hot ; pass it through a sieve ; place in a stewpan and warm before using it ; mix in a small piece of glaze and a piece of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.