Sugar Pease
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 216. The excerpt below is the record exactly as published.
SUGAR PEASE. Wash the pods, string them Uke string-beans, cut them in pieces about an inch long, and stew them gently with butter, allowing two tablespoonfuls to each quart of pease, and a palatable seasoning of salt and pepper, and enough water to prevent burning. They will cook tender in from twenty to thirty minutes. Serve them in their sauce. CANNED PEASE. Open a can of green pease, drain theni, wash them in cold water, drain them again ; put them in a saucepan with two tablespoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.