Peas with Butter

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

For tinned peas

tinned peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
one and a half ounces of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a pinch of castor sugar ↝ Sugars, granulated [Sweets]

For fresh peas

fresh peas ↝ Green peas, fresh, cooked with oil [Other starchy vegetables]
a damp cloth
boiling water ↝ Water, tap [Tap water]
a good sized whole onion ↝ Onions, raw [Vegetables and Vegetable Products]
a small well washed lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
a little mint ↝ Spearmint, fresh [Spices and Herbs]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
butter as for tinned ones ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (13)

For tinned peas

Put the tin containing them in the bain marie to get quite hot.
Strain off the liquor.
Mix with each half pint of peas one and a half ounces of fresh butter and a pinch of castor sugar.
Toss up together.
Serve on a hot dish.

For fresh peas

Take the peas as freshly gathered as possible.
Shell them and keep them covered with a damp cloth till required to be cooked.
Put them in a stewpan containing boiling water, a good sized whole onion, a small well washed lettuce tied up with a little mint.
Season with a little salt.
Cook for about fifteen minutes.
Strain carefully.
Mix with butter as for tinned ones.
If the peas are desired plainly boiled, cook them in the same way and serve without the butter &c.

Original Text

Peas with Butter.
(Petits Pois au Beurre; or, Petits Pois à l'Anglaise.)
If using tinned peas put the tin containing them in the bain marie to get quite hot, strain off the liquor and mix with each half pint one and a half ounces of fresh butter and a pinch of castor sugar; toss up together and serve on a hot dish. If using fresh peas take the peas as freshly gathered as possible, shell them and keep them covered with a damp cloth till required to be cooked, then put them in a stewpan containing boiling water, a good sized whole onion and a small well washed lettuce tied up with a little mint, season with a little salt and cook for about fifteen minutes. Strain carefully and mix with butter as for tinned ones. If the peas are desired plainly boiled, cook them in the same way and serve without the butter &c.

Notes

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