Puree of Green Peas a la Creole

Puree de Pois Verts a la Creole

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pint of Green Peas
  • A Cupful of Milk, or Cream
  • ½ Cupful of Water
  • A Pinch of Salt and White Pepper
  • A Teaspoonful of Powdered White Sugar


Shell and clean the Peas well; then put them in a saucepan with the cream and a half cup of water, and let them simmer till they become quite soft. Then remove the pan from the fire; rub the Peas through a fine sieve; season well with salt and pepper and sugar; add a tablespoonful of butter; beat the butter in well with the Peas; set on the stove for five minutes, and serve hot. Peas thus prepared are served as a Vegetable with entrees and other meats.