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Pur&E of Dried Peas

A simple mash of boiled dried peas seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Pur&E of Dried Peas

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare

  1. Soak the dried peas in water overnight.

  2. Drain and rinse the peas.

Cook and serve

  1. Boil the peas in fresh water until tender.

  2. Mash the peas until smooth, adding salt to taste.

  3. Serve warm.

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.

Explore the science

What each ingredient does

Round green dried peas
Form the entire body of the puree, so their starch thickens into a smooth mash when cooked and mashed.

The step that matters

Soak the dried peas overnight. Dried peas are hard and need hydration before boiling; soaking lets water penetrate the seed so the peas cook evenly and become fully tender for a smooth puree.

“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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