Grandma-approved old fashioned recipes
From 1913:
Boil the peas until tender, and while this is going on, cook in another vessel enough young carrots from which you have rubbed and scraped the skins to make as much of these cut into dice, as you have peas. Do not dice them until they are boiled tender and when they are cut, turn them with the peas, the latter drained of water, into a deep… Continue reading
From 1913:
Boil the peas tender in enough salted water just to cover them, put through the vegetable press, beat to a paste with a tablespoon of butter and two of flour, pepper and salt to taste, set over the fire in a double boiler, and when hot through add a well beaten egg and cook for one minute.
Set aside until the mixture is stiff and cold then… Continue reading