To Cook Tinned Peas
From The book of plain cooking, 1904
When fresh mint is not obtainable use dried, but tie it in a muslin bag.
Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 40. The excerpt below is the record exactly as published.
To Cook Tinned Peas Some brands of peas in tins are really better than fresh ones are apt to be. Open the tin, and put the peas in a colander, and thoroughly well rinse them. Have ready a saucepan with as much boiling water as will cover them, adding to it salt, some Demerara sugar, and a small piece of soda and mint. Throw the peas in, and let boil very quickly for five or six minutes, then strain them off and put them in a very hot tureen with a good- sized piece of butter. When fresh mint is not obtainable use dried, but tie it in a muslin bag. 263. Leeks Leeks require a great deal of cleaning. Skin the outside, and trim the leaves. Boil them in an asparagus kettle with salt in the water, or better still in milk and water. Strain, and serve with white sauce. PLAIN COOKING 131 264. Vegetable Marrow Peel the marrow, and cut in halves, and then divide again according to the size of the marrow, but not in too small pieces, as it holds the water very much. Remove the pips, and throw the marrow into boiling water in which there is a little salt. Boil until tender. Strain, and serve on toast with white sauce. 265. Spanish Onions To cook Spanish onions let them stew in their own juice instead of boiling them. Allow a good-sized piece of butter
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