Baked Cowpeas
A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).
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A historical recipe
Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Prepare as for boiling;
- when half done pour into baking pan;
- season with butter, pepper, and to every pt of peas add 1 scant tsp of salt and a pinch of sugar;
- sear a piece of bacon and half bury it in the middle of the dish;
- cook slowly until done to a delicate brown;
- serve either hot or cold.
Plating
Cookware for this recipe
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Saucepan