Stewed Peas

Ingredients

• one pint of water
• one tablespoonful of sugar
• salt to taste
• pepper to taste
• a piece of butter the size of a walnut
• one quart of peas

Method

1. 1

   Boil pods in water, skim, then add peas and sugar.

2. 2

   Simmer until tender.

3. 3

   Season with salt, pepper, butter, and cream before serving.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 58. The excerpt below is the record exactly as published.

STEWED PEAS. Peas are fresh when the pods are green, crisp and plump. Wash the pods before shelling, aapeas washed lose iiieir sweetness. Pick them well. Into a granite saucepan put one pint of water for each quart of peas. Boil the pods ten minutes, skim them out, add the peas and one tablespoonful of sugar. Cover and simmer about thirty minutes, or until tender. Season with salt and pepper just before taking from the fire. Add cream and a piece of butter the size of a walnut, rolled in flour. Pour them into a covered dish and serve hot. Never allow peas to cook dry, STEWED SQUASH. Peel a young, tender squash. Cut it in small pieces and take out the seeds and boil in boiling salted water until tender. Drain it and mash with a wooden spoon. Return it to the saucepan with two tablespoonfuls of butter, half a cup of cream, a palatable seasoning of salt and pepper. Cook this and stir constantly until the squash is dry. Serve hot. For a souffle add the whites of four eggs beaten very stiff. Stir together lightly and bake twenty minutes. The Complete Cook Book. 125 CORNED BEEF AND CABBAGE. Select a nice thick piece of corned beef from the round, weighing five or six pounds. Wash it in cold water and put it in a large pot over the fire with cold water enough to cover it three or four inches. When it reaches boiling point set the pot where it will simmer three hours. When the scum rises skim it off. Then put in the pot a firm head of white cabbage, red pod pepper and salt to taste, with small piece of side meat. Boil until the cabbage is tender, and if necessary add more water. STRING BEANS. Wash young, tender beans in cold water; break off the top and bottom carefully and string or pare both sides. Throw them into boiling water with a piece of butter. When partly done add one teaspoonful of salt. Boil rapidly until tender, or from thirty to forty min- utes. Drain, and season with butter, salt, and cream. In the South they cook string beans with enough fat side meat to grease and season them. GRANDMOTHER'S STUFFED CABBAGE. Select a firm, heavy cabbage, remove the outside leaves, cut a thick slice from the root end and hollow out a good-sized hole in the cabbage. Take a pound of sausage meat, add to it a beaten egg, half a cup of milk, one tablespoonful of flour, salt and red pepper to taste

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