Green Peas in Cream

Fresh garden peas are much to be preferred for this eighteenth-century recipe from Weybridge but it is also a very good way of serving frozen peas.

This dish can be served as a starting course with hot toast. It is also excellent served with roast meat or with fish.


  • 1 lb (½ kg) shelled green peas (2 lb/1 kg unshelled)
  • 3 to 4 spring onions
  • 3 to 4 sprigs of mint
  • 1 tablespoon finely chopped parsley
  • 2 tablespoons (30 g) butter into which 2 teaspoons of flour have been worked
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ¼ teaspoon nutmeg
  • cup (1.5 dl) double cream


Put all the ingredients except the cream into a saucepan, placing the lump of butter and flour in the centre of the peas and the herbs on the top. Pour on cup (1.5 dl) of boiling water. Cover closely and simmer gently for 30 minutes.

Stir well, take out the sprigs of mint and the onions and pour on the cream. Bring to the boil again and boil for 30 seconds only. Pour into a suitable dish and serve immediately.