To Boil Green Peas

Ingredients

• a quart of young and freshly-shelled peas
• a couple of ounces of butter
• a small lump of sugar
• a teaspoonful of flour

Method

1. 1

   Boil peas in salted water until tender, about 15-25 minutes.

2. 2

   Drain and serve with melted butter or a slice of butter in the center.

3. 3

   Avoid mixing mint unless specified.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 292. The excerpt below is the record exactly as published.

TO BOIL GREEN PEAS. To be eaten in perfection these should be young, very freshly gathered, and shelled just before they are boiled ; should there be great inequality in their size, the smal ler ones may be separated from the others, and thrown into the saucepan four or five minutes later. Wash, and drain the peas in a cullender, put them into plenty of fast-boiling water, salted by the directions of page 309 ; keep the pan uncovered, and let them boil rapidly until they are tender ; drain them well, dish them quickly, and serve them very not, with good melted butter in a tureen ; or put a slice of fresh butter into the midst of the peas, heap them well over it in the centre of the dish, and let it dissolve before they are disturbed. Never, on any account, boil or mix mint with them unless it be expressly ordered, as it is particularly distasteful to many persons. It should be served in small heaps round them, if at all. 15 to 25 minutes, or more if old. GREEN PEAS A LA FRANQAISE, OR FRENCH FASHION. (entremets). Throw a quart of young and freshly-shelled peas into plenty of spring water with a couple of ounces of butter, and with the hand work them together until the butter adheres well to the peas ; lift them out, and drain them in a cullender ; put them into a stewpan or thick saucepan without any water, and let them remain over a gentle fire, and be stirred occasionally for twenty minutes from the time of their first beginning to simmer ; then pour to them as much boiling water as will just cover them; throw in a small quantity of salt, and keep them boiling quickly for forty minutes : stir well amongst them a small lump of sugar which has been dipped quickly into water, and a thickening of about half an ounce of butter very smoothly mixed with a teaspoonful of flour

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