Green Peas with Cream

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Quart of fine Green Peas, put them in a Stew-pan with a Piece of Butter as big as an Egg, rolled in a little Flour, season them with a little Salt, and Nutmeg, a Bit of Sugar as big as a Nutmeg, a little Bundle of Sweet Herbs, some Parsley chopped fine, a quarter of a Pint of boiling Water. Cover them close, and let them stew very softly half an Hour, then pour in a quarter of a Pint of good Cream. Give it one boil, and serve it up for a Side-plate.