Stewed Green Peas
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A historic Victorian British dish of peas, lettuce, onion, butter and pepper and salt to taste. Adapted from Stewed Green Peas, from The Book of Household Management (1861).
Adapted from Stewed Green Peas, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/stewed-green-peas-2.md.
The dish
2 of 7 items checked
www.gutenberg.org
2 of 7 items checked · 4 aisles
Shell the peas, and cut the onion and lettuce into slices
Put these into a stewpan, with the butter, pepper, and salt, but with no more water than that which hangs round the lettuce from washing
Stew the whole very gently for rather more than 1 hour
Stir to it a well-beaten egg, and about 1/2 teaspoonful of powdered sugar
When the peas are nicely thickened, serve but, after the egg is added, do not allow them to boil
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)