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Chinese Peas

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Chinese Peas

Ingredients

Directions

  1. Soak the peas in water for about 24 hours.

  2. Strain the soaked peas and grind them to a thin paste, adding some of the reserved water.

  3. Filter the mixture and concentrate the filtrate by heating.

  4. Skim the surface once or twice, then cool the mixture.

  5. Add plaster to coagulate the casein and mix in chloride of magnesium.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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