Puree of Peas

Ingredients

• 1 can Marrowfat peas
• 2 T. butter
• 1 pt. cold water
• 1 pt. milk
• 2 T. flour
• 1 tsp. salt
• 1 slice onion
• 1/8 tsp. pepper

Method

1. 1

   Drain peas from their liquor, add sugar and cold water, and simmer 20 min.

2. 2

   Rub through a sieve, reheat and thicken with butter and flour cooked together.

3. 3

   Scald milk with onion, remove onion and add milk to pea mixture; season with salt and pepper.

4. 4

   Peas too old to serve as a vegetable may be utilized for soups.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 47. The excerpt below is the record exactly as published.

PUREE OF PEAS. 1 can Marrowfat peas 2 T. butter 1 pt. cold water 2 T. flour 1 pt. milk 1 tsp. salt 1 slice onion y8 tsp. pepper

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