Home · Recipes · Historical Cookbook · Vegetables and Potato Dishes

Thick Peas or Pea Purée

4 servings

Ingredients

• 0.5 kg Peas
• Water (a little)
• Butter (a little)
• Salt (a little)
• Onions (a little)

Instructions

1. Sort and wash about ½ kg of peas thoroughly, then soak them in soft water until they swell.
2. Put them on the stove in the same water, and as soon as it boils, drain and add fresh boiling water.
3. Once the peas are tender, press them through a colander, add butter and the necessary salt, bring to a boil again, and arrange smoothly in a bowl, garnished with onions browned in butter.

Modernized from a treasured 19th-century German cookbook.