Stewed Green Peas

Ingredients

• two or three pints of young green peas
• two ounces of butter
• two of flour
• a spoonful or two of hot water

Method

1. 1

   Put peas in boiling water until nearly done, then drain.

2. 2

   Melt butter in flour, stir well, and boil for five minutes longer.

3. 3

   Serve hot.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 134. The excerpt below is the record exactly as published.

STEWED GREEN PEAS. Into a saucepan of boiling water put two or three pints of young green peas, and when nearly done and tender drain in a colander dry; then melt two ounces of butter in two of flour; stir well and boil five minutes longer; should the pods be quite clean and fresh boil them first in the water, remove and put in the peas. The Germans prepare a very palatable dish of sweet young pods alone by simply stirring in a little butter with some savory herbs. SaUASHES, OR CYMBLINGS. The green or summer squash is best when the outside is beginning to turn yellow, as it is then less watery and insipid than when younger. Wash them, cut them into pieces and take out the seeds. Boil them about three-quarters of an hour, or till quite tender. When done, drain and squeeze them well till you have pressed out all the water ; mash them with a little butter, pepper and salt. Then put the squash thus prepared 202 VEGETABLES. into a stewpan, set it on hot coals and stir it very frequently till it becomes dry. Take care not to let it burn. Summer squash is very nice steamed, then prepared the same as boiled. BOILED WINTEE SaUASH. This is much finer than the summer squash. It is fit to eat in August, and, in a dry warm place, can be kept well all winter. The color is a very bright yellow. Pare it, take out the seeds, cut it in pieces, and stew it slowly till quite soft in a very little water. Afterwards drain, squeeze and press it well; then mash it with a very little butter, pepper and salt. They will boil in from twenty to forty minutes. BAKED WINTEE SQUASH. Cut open the squash, take out the seeds and without paring cut it up into large pieces; put the pieces on tins or in a dripping-pan, place in a moderately hot oven and bake about an hour. When done, peel and mash like mashed potatoes, or serve the pieces hot on a dish, to be eaten warm with butter like sweet potatoes. It retains its sweetness much better baked this way than when boiled. VEGETABLE HASH. Chop rather coarsely the remains of vegetables left from a boiled din- ner, such as cabbage, parsnips, potatoes, etc.; sprinkle over them a little pepper, place in a saucepan or frying pan over the fire; put in a piece of butter the size of a hickory nut; when it begins to melt, tip the dish so as to oil the bottom and around the sides; then put in the chopped vegetables, pour in a spoonful or two of hot water

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