289. Green Peas

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

This, of all the pulse vegetables, is the most liked, and the most in use; and perhaps in no country in Europe can they be obtained in the same perfection as in England.

The water should be boiling, and say one quart of peas to two quarts of water, with the same amount of salt as before; put the peas in, leave the cover off, and boil till tender; drain, and serve, with a piece of butter put on the dish. If mint or savory is liked, add it while boiling.