*  Exported from  MasterCook  *
 
                           Green Pea Puree 1898*
 
 Recipe By     : Leilah Bernstein, LA Times 08/19/98 (wed)
 Serving Size  : 4    Preparation Time :1:00
 Categories    : Appetizers                       Vegetarian
                 !Editing
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cups          shelled peas and their pods
    4      cups          cold water
    2      cups          milk
    1      small         onion -- quartered
    1                    bay leaf
                         few sprigs parsley
    2                    cloves -- up to 3
    1      tablespoon    flour
    1      tablespoon    butter
                         salt
                         white pepper
 
 Place peas in saucepan and set aside. Wash pods and place in separate
 saucepan. Add water, bring to boil over medium heat and cook 15 minutes.
 Discard pods and reserve 2 cups cooking water.
 
 Pour reserved cooking water over peas, bring to boil over medium heat and
 cook 20 minutes. Drain peas. Mash through colander or food mill and place
 in top of double boiler.
 
 Bring milk to boil in saucepan over medium-high heat. Add onion, bay leaf,
 parsley and cloves and simmer 10 minutes. Strain and add mixture to mashed
 peas. Keep hot in top of double boiler.
 
 Cook flour and butter in saucepan over medium-low heat until hot and
 smooth. Gradually stir in milk and pea mixture. Season with salt and white
 pepper to taste. Stir until thickness of heavy cream, about 10 minutes.
 Strain through sieve.
 
 [4 servings. Each serving: 161 calories; 170 mg sodium; 17 mg cholesterol;
 6 grams fat; 20 grams carbohydrates; 9 grams protein; 3.75 grams fiber. ]
 
 * * * In the July 31, 1898, issue of the Los Angeles Sunday Times
 Illustrated Magazine Section, one “Mid-Summer Cooking” recipe in the
 women’s pages was for puree of green peas. It calls for both the peas and
 their pods (English spring peas work best), because the water in which the
 pods are cooked enhances the sweetness of the dish. Surprisingly, it makes
 a terrific reduced-fat guacamole-type dip to go with tortilla chips. Could
 it be that the creative sweet pea guacamole that Michael Roberts made
 famous at Trumps in the 1980s was not the first? (In fairness, the 1898
 pureed peas were probably intended as a side dish to accompany meat or
 poultry.)
 
 
 Notes: The recipe can be halved. SOURCES. Recipe taken from “Times Past:
 Love And Peas,” By Leilah Bernstein. !We got this recipe from the LA Times.
 Mastercook editing by kitpath@earthlink.net
 
 
 
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