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


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.

About Creamed Peas

Course/Dish: Vegetables