Stewed Peas

Ingredients

• put into a colander and sift out the fine particles
• one-half pint of boiling water for each quart of peas
• season with salt
• enough sweet cream to make them as juicy as desired

Method

1. 1

   Shell the peas and put them into a kettle with boiling water.

2. 2

   Cover closely and simmer gently until tender.

3. 3

   Serve without draining.

Nutrition per serving

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 57. The excerpt below is the record exactly as published.

Stewed Peas. — If from the garden, pick and shell the peas with clean hands; if from the market, wash the pods before shelling, so that the peas will not require washing, as they are much better without. When shelled, put into a colander and sift out the fine particles and undeveloped blossoms. If not of equal growth, sort the peas and put the older ones to cook ten minutes before the others. Use a porcelain or granite-ware kettle, with one-half pint of boiling water for each quart of peas, if young and tender; older ones, which require longer stewing, need more. Cover closely, and simmer gently till ten- der. The time required for young peas is from twenty-five to thirty minutes; older ones require from forty to fifty minutes. Serve without draining, season with salt and enough sweet cream to make them as juicy as desired

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