When the peas have been boil’d tender, take some of them , strain them, and thicken the rest. Pictured are some of the peas for the receipt (recipe) To make green Peas-pottage being strained.
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Posted by: hearttohearthcookery | August 22, 2013
Thicken the Rest
Posted in 18th century foodways, culinary history, food, food history, Peas, receipts, recipes | Tags: culinary history, food, food history, foodways
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