GREEN PEAS WITH CREAM

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (4)
  1. Boil a quart of young peas perfectly tender in salt and water, and drain them as dry as possible.
  2. Dissolve an ounce and a half of butter in a clean stewpan, stir smoothly to it when it boils a dessertspoonful of flour, and shake these over the fire for three or four minutes, but without allowing them to take the slightest colour.
  3. Pour gradually to them a cup of rich cream, add a small lump of sugar pounded, let the sauce boil, then put in the peas and toss them gently in it until they are very hot.
  4. Dish, and serve them quickly.
Original Text
GREEN PEAS WITH CREAM. (ENTREMETS.) Boil a quart of young peas perfectly tender in salt and water, and drain them as dry as possible. Dissolve an ounce and a half of butter in a clean stewpan, stir smoothly to it when it boils a dessertspoonful of flour, and shake these over the fire for three or four minutes, but without allowing them to take the slightest colour; pour gradually to them a cup of rich cream, add a small lump of sugar pounded, let the sauce boil, then put in the peas and toss them gently in it until they are very hot: dish, and serve them quickly. Peas, 1 quart: 18 to 25 minutes. Butter, 1-1/2 oz.; flour, 1 dessertspoonful: 3 to 5 minutes. Sugar, 1 saltspoonful; cream, 1 cupful.
Notes
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