Elisabeth Ayrton

Green Peas with Cream

Preparation info

  • Quantities for

    6

    would be

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is Mrs Glasse’s excellent recipe, and it needs no modification except that if the peas are young 15–20 minutes stewing is enough.

Ingredients

  • 1½ lb. (¾ k.) shelled green peas
  • 2 oz. (60

Method

‘Take a quart of fine green peas, put them in a stewpan with a piece of butter as big as an egg, rolled in a little flour, season them with 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 [