297. Large Dry Green Peas

Preparation info

    • Difficulty


Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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One quart of peas, soak for twelve hours; put into a pan with one gallon of water, some fat, six sliced onions, one teaspoonful of carbonate of soda, one of pepper; simmer for two or three hours, or till tender, drain the peas, then add to them half a pound of flour, mixed in a pint of cold water, three teaspoonfuls of salt, a quarter of a pound of butter; boil twenty minutes; serve with bacon over.

Small dumplings may be boiled in it; they will take half an hour.