French Peas with Butter
Ingredients
- peas
- water
- 2 tablespoon butter
- 1 teaspoon sugar
- salt
- pepper
Directions
- Wash the peas in cold water and place them over a low fire, adding merely a tablespoon of boiling water—no more—and 2 tablespoons of butter.
- If the peas are old, add about a teaspoonful of sugar.
- Cook slowly, over a low fire, for thirty or forty minutes, adding the salt and pepper, if you like, about fifteen minutes before they are done.
- You will find that the peas are greener after they are cooked than they were when they left the shell.
- If they show signs of boiling dry, add more butter—but no water.
Other Information
Author: Carol Dempster
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Ingredients: pea, water, butter, sugar, salt, pepper
Equipment: measuring spoons, stove, pot
See Also
German Potato Salad
Contributor: National Park Service, Smithsonian Institution
Source: Festival of American Folklife: German Recipes (1976-01-01)
Ingredients: potato, onion, bacon, butter, vinegar, water, sugar, salt, pepper, egg
Equipment: measuring cups, measuring spoons, knife, baking pan, oven, saucepan, stove
Beef and Vegetable Stew
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Soup
Ingredients: beef chuck, flour, fat, salt, pepper, sugar, tomato sauce, water, carrot, onion, oregano, pea
Equipment: measuring cups, measuring spoons, pot, knife
Veal and Green Bean Stew
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Soup
Ingredients: veal, water, monosodium glutamate, green bean, butter, flour, sugar, salt, pepper, vinegar, summer savory, parsley
Equipment: measuring cups, measuring spoons, knife, pot
Zelniky (Cabbage Filling)
Author: Clarkson Woman's Club
Source: Old Czech Recipes for Today's Kitchens (1920-01-01)
Category: Dessert
Ingredients: cabbage, salt, flour, butter, water, sugar, pepper
Equipment: measuring cups, measuring spoons, knife, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove