Everyone is seated at the large dining room table as the cook makes everything over a large wood burning fireplace which would have been the way things were done then.
The recipes are original, though some have been adapted to more "modern" versions. In this case, this recipe was adapted from The Boston Cooking School-School Cookbook, 1896.
My husband just visited the Living History Farms again this past week with his work associates and each time he goes, he brings home the sheet of recipes and makes a note of the dishes he enjoys. This is one of them!
NOTE: I realize this may make a lot for some of you cooking for fewer people. Feel free to cut ingredients in half.
Featured Pinch Tips Video
- 7 c
- frozen peas
- 1/4 c
- 1 1/2 Tbsp
- 1 1/2 c
- half and half
- 1/2 Tbsp
1Boil and drain peas. Melt butter, add flour.
2Stir over heat until bubbly, then add cream and sugar.
3Simmer until thick.