Green Peas in Cream

Name: Green Peas in Cream
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 teaspoon salt; 2 teaspoons sugar; ⅝ cup (1.5 dl) double cream; ¼ teaspoon nutmeg; 1 tablespoon finely chopped parsley; 3 to 4 sprigs of mint; 2 tablespoons (30 g) butter into which 2 teaspoons of flour have been worked; 3 to 4 spring onions; 1 lb (½ kg) shelled green peas (2 lb/1 kg unshelled)

Preparation info

Serves
4

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

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.

Ingredients

1 lb (½ kg) shelled green peas (2 lb/1

Europe
United Kingdom
Engalnd
Weybridge
Starter
Vegetarian

Method

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 ⅝ cup (1.5 dl) of boiling water. Cover closely and