Stewed Peas

Ingredients

• one quart of young peas
• four ounces of butter
• two cabbage leaves
• one dessert-spoonful of powdered sugar

Method

1. 1

   Put peas in a pan with water and butter.

2. 2

   Rub together until mixed, drain water, and put peas in a stewpan with cabbage leaves, parsley, green onions, sugar, and salt.

3. 3

   Stew gently for about half an hour.

4. 4

   If too liquid, boil down quickly.

5. 5

   Knead butter with flour, add to peas, and toss together.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 139. The excerpt below is the record exactly as published.

Stewed Peas Put one quart of young peas in a pan with plenty of water and four ounces of butter. Kub the peas and butter together until they are well mixed. Then drain off the water and put the peas into a stewpan with two cabbage leaves shredded small, a small bunch of parsley and g^een onions, one dessert- spoonful of powdered suga

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