Green Peas in Cream

Preparation info
  • Serves


    • Difficulty


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.


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


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