Stewed Peas and Lettuce

Ingredients

• 1 pt. of shelled green peas
• 2 heads of lettuce, cut small
• the well-beaten yolk of 1 egg
• 2 tablespoons of cream
• a pinch of salt
• another of sugar
• a dash of pepper

Method

1. 1

   Boil peas and lettuce until tender with as little water as possible.

2. 2

   Add salt and sugar.

3. 3

   When done, stir in egg yolk, cream, and pepper.

4. 4

   Do not allow to boil after adding egg.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 281. The excerpt below is the record exactly as published.

a pinch of salt, and add sugar to taste. Put into a baking-dish, and bake until the rice is tender, and serve in the same dish. — Mrs. H. W. Phelps, 1733 Kenilworth Ave., Chicago, 111. COOK COUNTY COOK BOOK 409 STEAMED PEAS.— Put shelled green peas into a covered saucepan, put into a steamer, and cook over boiling water until tender. Season when done, and add a little hot milk or cream.. Or, add a little 'butter, pepper and salt before cooking. — Mrs. C. S. Raymond, 3225 Evanston Ave., Chicago, 111. STEWED PEAS WITH BACON.— Cook a pt. of peas until tender in warm water to cover, with a slice of bacon, chopped fine. Drain off nearly all the water, season with salt and pepper, add a teaspoon of butter, and a cup of boiling cream. — Mrs. Ida M. Sey- mour, 5126 Indiana Ave., Chicago, 111. STEWED PEAS AND LETTUCE.— Boil 1 pt. of shelled green peas and 2 heads of lettuce, cut small, until tender. Put in as little water as possible and not burn, add a pincJi of salt and another of sugar. When done, stir in the well-beaten yolk of 1 egg, 2 tablespoons of cream and a dash of pepper

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