To Cook Green Pease
From Cooking for profit, 1886
Serves 4
Hard water is best for preserving the green color of the pease.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 162. The excerpt below is the record exactly as published.
To Cook Green Pease. Hard water is the best to boil them in as it preserves the green color. If they take more than half an hour to cook it shows that they are not worth the name of green pease. Very few people gather pease young enough to be at their prime or seem to know how great the difference can be. We get pease from the garden, as good and better than the finest French canned pease, by taking them early. Have the water boiling when you put the pease in, and a little salt in it and boil gently till done. If old pease, put a pinch of soda
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