Puree of Peas for Garnish
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 66. The excerpt below is the record exactly as published.
Puree of Peas for Garnish. Boil a quart of shelled peas in salted water with a bouquet of parsley, 2 small peeled onions, and a small lettuce. When the peas are cooked, drain and pass through a fine sieve. Then put the puree in a saucepan, season with salt, pepper, and a pinch of castor sugar, and add a tablespoonful of white sauce and 1 oz. of butter
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