1 can or 1 pt. green peas
1 cup white stock
1 cup milk or thin cream
yolks 2 eggs
pepper & salt to taste
1 sprig mint
1 young onion
Shell the peas and
boil the shells for 10 minutes in the stock.
strain them out and
then cook the peas, mint, lettuce onion &
a pinch of sugar
for 15 minutes in the same stock.
Mash, rub through a sieve into the stock
add the milk heated
and the eggs mixed with part of the milk.
2 tablespoons of cream is an improvement.
serve with croutons.
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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.