Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 can Marrowfat peas.
  • 2 teaspoons sugar.
  • 1 quart cold water.
  • 1 pint mik.
  • 1 slice onion.
  • 2 tablespoons butter.
  • 2 tablespoons flour.
  • 1 teaspoon salt.
  • ⅛ teaspoon pepper.


    Drain peas from their liquor, add sugar and cold water, and simmer twenty minutes. Rub through a sieve, reheat, and thicken with butter and flour cooked together. Scald milk with onion, remove onion, and add milk to pea mixture, season with salt and pepper. Peas too old to serve as a vegetable may be utilized for soups.