Peas
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- peas
- salt
- a little mint
- a bit of butter
Instructions
- Gather young peas early in the morning and keep them in a cool place until ready to cook. Do not shell them until you are about to dress them.
- Put salt in a pot of water and bring it to a boil. Add the peas and boil them quickly for twenty to thirty minutes, depending on their age.
- Just before taking them up, add a little mint that has been chopped very fine. Drain all the water from the peas, add a bit of butter, and serve them up quite hot.