Name: Field Peas
Cuisine: American Southern
Ingredients: undefined field peas; undefined lard; undefined bacon, thinly sliced and fried

Original Recipe

There are many varieties of these peas; the smaller kind are the most delicate. Have them young and newly gathered, shell and boil them tender; pour them in a colander to drain; put some lard in a frying pan; when it boils, mash the peas, and fry them in a cake of a light brown; put it in the dish with the crust uppermost--garnish with thin bits of fried bacon. They are very nice when fried whole, so that each pea is distinct from the other; but they must be boiled less, and fried with great care. Plain boiling is a very common way of dressing them.

field peas
lard
bacon, thinly sliced and fried

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1

There are many varieties of these peas; the smaller kind are the most delicate.
2

Have them young and newly gathered, shell and boil them tender; pour them in a colander to drain; put some lard in a frying pan; when it boils, mash the peas, and fry them in a cake of a light brown; put it in the dish with the crust uppermost--garnish with thin bits of fried bacon.
3

They are very nice when fried whole, so that each pea is distinct from the other; but they must be boiled less, and fried with great care.
4

Plain boiling is a very common way of dressing them.

Original Recipe

Ingredients

Instructions