Peas
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- peas
- salt
- mint
- butter
Instructions
- To have them in perfection, they must be quite young, gathered early in the morning, kept in a cool place, and not shelled until they are to be dressed.
- Put salt in the water, and when it boils, put in the peas.
- Boil them quick twenty or thirty minutes, according to their age.
- Just before they are taken up, add a little mint chopped very fine.
- Drain all the water from the peas, put in a bit of butter, and serve them up quite hot.