Name: Canned Green Peas with Nutmeato
Ingredients: nutmeato, cut into small pieces (about 1/3 inch cubes); water; green peas; coarse sea salt, to taste

Canned Green Peas with Nutmeato

Ingredients

nutmeato, cut into small pieces (about 1/3 inch cubes)
water
green peas
coarse sea salt, to taste

Directions

Prepare

Cook the nutmeat in a little water for 2 hours in a double boiler or a dish on the back of the stove, ensuring it simmers gently.
Cook the green peas until tender and dry.

Finish and serve

Season the peas with salt to taste and mix in the cooked nutmeat.
Serve hot.

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

Nutmeat: Provides the main meaty, chewy texture and savory body of the dish.
Green peas: Form the base of the dish, supplying the bulk and the mild, sweet vegetable flavor.

“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.