Peas with Ham Essence

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

For boiling peas

peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]

For stewing

sifted sugar ↝ Sugar, NFS [Sugars and honey]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
essence of ham
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
yolks of raw eggs beat up in it ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (5)

Boil the peas in salt and water till nearly done.
Strain the peas and put them into a stewpan.
Add to the peas a little sifted sugar, two ounces of fresh butter, a tablespoonful of essence of ham, half a gill of cream, and two yolks of raw eggs beaten up in the cream.
Stew gently for five minutes, being careful they do not burn.
Serve them up in the same manner as the above.

Original Text

Another way.

Boil the peas in salt and water till nearly done, strain and put them into a stewpan, add to them a little sifted sugar, two ounces of fresh butter, a table spoonful of essence of ham, half a gill of cream, with two yolks of raw eggs beat up in it; stew them gently five minutes, and be careful they do not burn. Serve them up in the same manner as the above.

[157]

N. B. Large heads of asparagus may be done in the same manner whole.

Notes

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