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To Stew Peas
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 40. The excerpt below is the record exactly as published.
To Stew Peas. — Shell, put in a small quantity of water, cover closely, and stew half an hour, or until tender. Add sweet cream, a lump of butter rolled in flour, and season with salt
Cook this with the app: pantry check, scaling, and the assistant.