Skip to main content
Main

To Cook Marrowfat Peas

Cook marrowfat peas by rinsing, boiling with salt until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

To Cook Marrowfat Peas

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Rinse the hulled peas under cold water.

  2. Place the peas in a pot and cover with hot water.

  3. Add 1 teaspoon of salt.

Cook

  1. Bring to a boil, then reduce heat and simmer until tender, about 30-40 minutes.

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

Marrowfat peas
Their dense starch softens during simmering, giving the dish its tender, thick body.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes