Shell Peas
From Science of food & cookery, 1921
Presented as published in 1921. 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 Science of food & cookery (1921) by H. S. Anderson, page 94. The excerpt below is the record exactly as published.
Shell peas as soon after picking them as possible, drop into cold water, and skim off any dry leaves or imperfect peas that come to the top. Then dip the peas out of the water with the hands, drop them into boiling water enough to cover, add salt, and let them cook gently until they are well done and the liquid is reduced to one third its original quantity. Season with a little vegetable butter or cream if desired
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