Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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PEAS, GREEN (a la Creme)

Take two quarts of young green peas, toss them in a stewpan with a bit of butter, and let them stew over a gentle fire; add a little bunch of parsley and shallots. When nearly ready, season with a little salt and pepper; remove the parsley and shallots, and mix in a wine-glassful of cream sweetened with a little sugar.

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