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Baked Split Yellow Peas

A historical recipe from The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Pa, by Evora Bucknum Perkins (1911).

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A historical recipe

The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways, by Evora Bucknum Perkins (1911). Project Gutenberg eBook #43468.

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

  1. 2 large onions

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.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 1 qt.
  2. (1½ lb.) split peas 1-2 tablespns.
  3. browned flour ½ cup strained stewed tomato 3-3½ teaspns.
  4. salt Wash peas, put into bean pot, add browned flour, tomato and salt which have been mixed together, then turn over them two or three times their quantity of boiling water.
  5. Stir well.
  6. When boiling, regulate the heat of the oven so as to keep them gently simmering for from 5 to 7 hours.
  7. Do not stir after they are first put to cooking.
  8. They require greater care than beans to keep them from breaking.
  9. However, if they do not keep their shape they will be of a jelly-like consistency not at all objectionable.
  10. May add 2 large onions sliced fine.
  11. Baked Split Yellow Peas No.
  12. 2= 1 qt.
  13. peas ¼ cup roasted nut butter 1 cup tomato 3-3½ teaspns.
  14. salt Rub nut butter smooth with tomato and add with salt and boiling water to peas.
  15. Raw nut butter and browned flour may be substituted for the roasted nut butter.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Spatula
  • Sieve
Source Public domain in the USA
Credit

From The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Pa, by Evora Bucknum Perkins (1911). Digitised by Project Gutenberg, eBook #43468 (https://www.gutenberg.org/ebooks/43468). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.