Creamed Peas

Sea Sun


This recipe is from Living History Farms, which is quite an experience. Once you arrive, a group of about 12 people taking an authentic ride to the "country farm house" (in any weather!) which is circa 1860.

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.


★★★★★ 3 votes

10 Min
10 Min


Add to Grocery List

  • 7 c
    frozen peas
  • 1/4 c
  • 1 1/2 Tbsp
  • 1 1/2 c
    half and half
  • 1/2 Tbsp

How to Make Creamed Peas


  1. Boil and drain peas. Melt butter, add flour.
  2. Stir over heat until bubbly, then add cream and sugar.
  3. Simmer until thick.

Printable Recipe Card

About Creamed Peas

Course/Dish: Vegetables

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