Shredded Lettuce and Peas
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 56. The excerpt below is the record exactly as published.
Shredded Lettuce and Peas. An excellent way of cooking lettuce and green peas is to shred the lettuces and cook them with the peas in slightly-salted water ; when drained toss them in a saute-pan over the fire with a little fresh butter. Add a teaspoonful of flour, moisten with a little stock
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