French Peas
From Soup to Nuts (1947).
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A historical recipe
Soup to Nuts, by Community Church of Vacaville (1947).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
1
1 ingredient
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3 green onions
Cook safely
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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
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- 3 green onions cut fine 2 cups fresh peas 1 heart head lettuce cut in 1 tsp.
- sugar strips 1 tsp.
- salt 1 small sprig mint cut fine 2 tsp.
- cream 1 small sprig parsley cut fine Put peas in saucepan, add onion, lettuce, mint, parsley and sugar.
- Add just enough water to cook peas until tender.
- When tender add cream and salt and serve.
- —Catherine R.
- Kindig
Cookware for this recipe
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Saucepan
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Chef's knife