Young Peas. No. 7.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (11)
  1. Throw 1 1/2 pts. of shelled peas into 2 qts. of already boiling water, in which is a teaspoonful of common salt and a lettuce (tied up).
  2. Boil the peas for 1/2 to 3/4 hour, without any lid on the pot.
  3. Remove the lettuce and drain the peas.
  4. Warm 2 oz. of fresh butter in a clean pan.
  5. Add the peas to the pan with the butter.
  6. Put the lid on the pan and shake it now and again.
  7. Cook the peas for 10 minutes.
  8. Powder the peas over with a dessertspoonful of sugar.
  9. Mix the sugar in with the peas.
  10. Serve the peas hot.
  11. If young peas come to table burst, it shows they have been boiled too fast.
Original Text
Peas. No. 7. Young Peas. 1½ pts. of shelled peas thrown into 2 qts. of already boiling water, in which is a teaspoonful of common salt, also a lettuce (tied up); they should now boil from ½ to ¾ hour, without any lid on the pot. At the end of that time remove the lettuce, and drain the peas. Warm 2 oz. of fresh butter in a clean pan and add the peas. Then put the lid on and shake the pan now and again; let the peas cook 10 minutes, then powder them over with a dessertspoonful of sugar. Mix it in with the peas and serve them hot. If young peas come to table burst, it shows they have been boiled too fast.
Notes
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