Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a quart of peas in water overnight
- three tablespoonfuls of pui^ olive oil those who have conquered the unreasonable
- two forms -- the split yellow pea
- two former
- parsley
Directions
off, and tos-s them lightly about with the crust without brealang the beans. Eemove the crust and moisten the beans while hot with a lump of butter, add a brimming dessertspoonful of chopped blanched parsley ; squeeze the juice of a lemon over the whole, and serve. Instead of butter we can add, as they always do in Italy, two or three tablespoonfuls of pui^ olive oil Those who have conquered the unreasonable English prejudice against the use of oil will probably find this superior to butter. ,
If the beans are served in the form of a puree, it is always best to boil a few onions with them and rub the onions through the wire sieve with the beans, taking care that the quantity ot onion is not so large tj^at it destroys and overpowers the delicate and delicious flavour of the beans themselves.
Next, we would call attention to the importance ot not throwing away the water in which the beans were boiled. This water contains far more nourishment than people are aware of and throughout the length and breadth of France, where economy is far more understood than in this country, it is invariably saved to assist in making some kind of soup, and as our soup will, of course, be vegetarian, the advantage gained is simply incalculable.
Flageolets.— These are haricot beans in the fresh .green state, and are rarely met with in this country, though they form a standing dish abroad. They are exceedingly nice, and can be cooked in a little butter like the French cook green Deas They are often flavoured with garlic, and chopped parsley can be added to them. Those who are fond of this vegetable in the fresh state can obtain them m tins from any high-class grocer, as the leading firms in this country keep them in this form for export.
Peas Dried.— Dried peas, like dried beans, contain a very o-reat amount of nourishment. Indeed, in this respect,^ prac- tically, dried beans, dried peas, and lentils may be considered equal Dried peas are met with in two forms— the split yellow pea and those that are dried whole, green. Split peas are chiefly used in this country to make pea soup, or pur6e of peas and peas puddixig. We have alrea dy given recipes for the two former, and will now describe how to make —
134 VEGETARIAN COOKERY.
Peas Pudding*. — Soak a quart of peas in water overnight, throwing away those in the morning that are found floating at the top. Drain them off and tie them up in a pudding-cloth, taking care to leave plenty of room for the peas to swell ; put them into cold water, and boil them till they are tender. ^This will take from two to three hours. When tender, take them out, untie the cloth, and rub them through a colander, or, better still, a wire sieve. Now mix in a couple of ounces of butter with some pepper and salt, flour the cloth well and tie it up again and boil it for another hour, when it can be turned out and served. Peas pudding when eaten alone is improved by mixing in, at the same time as the butter, a dessertspoonful of dried powdered mint, also, should you have the remains of any cold potatoes in the house, it is a very good way of using them up. A few savoury herbs can be used instead of mint.
Peas " Brose.'^— Dr. Andrew, in writing to the " Cyclopaedia of Domestic Medicine," says, " In the West of Scotland, especially m Glasgow, ' peas brose,' as it is called, is made of the fine flour of the white pea, by forming it into a mass merely by the addition of boiling water and a little salt. It IS a favourite dish with not only the working classes, but it is even esteemed by many of the gentry. It was introduced into fashion chiefly by the recommendation of Dr. Cleghorn late Professor of Chemistry in Glasgow University. The peas brose is eaten with milk or butter, and is a sweet, nourishino- article of diet peculiarly fitted for persons of a costive habit and for children.'^
^ Peas, Dried Whole, Green.— This is perhaps the best form with which we meet peas dried. When the best quality is selected, and care taken in their preparation, they are quite equal to fresh green peas when they are old. Indeed, many persons prefer them.
Soak the peas overnight, throwing away those that float at the top ; put them into cold water, and when they boil let the peas simmer gently till they are tender. The time varies very much with the quality and the size of the peas, old ones requiring nearly three hours, others considerably less When the peas are tender, throw in some sprigs, if possible, of fresh