Green Peas

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
For the soup base
For the soup base
For enriching the soup
For seasoning
Optional garnish
Optional flavor
Instructions (8)
  1. Take a quart of old green peas, and boil them till they are quite tender as pap, in a quart of water.
  2. Strain the old peas through a sieve.
  3. Boil a quart of young peas in the water used for boiling the old peas.
  4. In the mean time, put the old peas into a sieve, pour half a pound of melted butter over them, and strain them through the sieve with the back of a spoon, till you have got all the pulp.
  5. When the young peas are boiled enough, add the pulp and butter to the young peas and liquor.
  6. Stir them together till they are smooth, and season with pepper and salt.
  7. You may fry a french roll, and let it swim in the dish.
  8. If you like it, boil a bundle of mint in the peas.
Original Text
TAKE a quart of old green peas, and boil them till they are quite tender as pap, in a quart of water; then strain them through a sieve, and boil a quart of young peas in that water. In the mean time put the old peas into a sieve, pour half a pound of melted butter over them, and strain them through the sieve with the back of a spoon, till you have got all the pulp. When the young peas are boiled enough, add the pulp and butter to the young peas and liquor; stir them together till they are smooth, and season with pepper and salt. You may fry a french roll, and let it swim in the dish. If you like it, boil a bundle of mint in the peas.
Notes
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