vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Peas a la Fran^aise
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Do not put the butter on the fire.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 247. The excerpt below is the record exactly as published.
Stewed Peas a la Fran^aise. — Put a quart of Peas, one ounce minced onion, half an ounce powdered sugar, a pinch of salt, and one gill of water into a closely-covered stewpan. Stew gently for half an hour. When the Peas are done add three ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.