Field Peas
Ingredients
Directions
Cook the peas
Boil the shelled peas in water until tender.
Drain the peas in a colander.
Fry the cake
Heat the lard in a frying pan until it boils.
Mash the peas.
Fry the mashed peas in the hot lard until they form a light brown cake.
Serve
Place the cake in a dish with the crust side up.
Garnish the cake with fried bacon.
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.
Explore the science
What each ingredient does
- Field peas
- Form the main body of the cake once boiled and mashed, with their starch helping it hold together.
- Lard
- Fat for frying that browns the surface of the cake and adds rich flavor.
The step that matters
Fry the mashed peas in the hot lard until they form a light brown cake.. The mashed peas need enough heat to set and brown on the surface so the cake holds its shape. If the lard is not hot enough, the cake stays soft and may fall apart when turned or served.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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