Name: Green Peas
Cuisine: American
Ingredients: 1 good allowance of butter; 1 very much better way than cooking in a larger quantity of water and draining off the liquor

Original Recipe

Shell the peas and wash in cold water. Put in boiling water just enough to cover them well and keep them from burning; boil from twenty minutes to half an hour, when the liquor should be nearly boiled out; season with pepper and salt and a good allowance of butter; serve very hot. This is a very much better way than cooking in a larger quantity of water and draining off the liquor, as that diminishes the sweetness, and much of the fine flavor of the peas is lost. The salt should never be put in the peas before they are tender, unless very young, as it tends to harden them.

1 good allowance of butter
1 very much better way than cooking in a larger quantity of water and draining off the liquor

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1

Shell the peas and wash in cold water.
2

Put in boiling water just enough to cover them well and keep them from burning; boil from twenty minutes to half an hour, when the liquor should be nearly boiled out; season with pepper and salt and a good allowance of butter; serve very hot.
3

This is a very much better way than cooking in a larger quantity of water and draining off the liquor, as that diminishes the sweetness, and much of the fine flavor of the peas is lost.
4

The salt should never be put in the peas before they are tender, unless very young, as it tends to harden them.

Original Recipe

Ingredients

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