Delicate green peas were a favored spring vegetable, eagerly anticipated by Virginians after long winters during which fresh vegetables were at a premium. Washington noted in his diary on May 25, 1785, that the family “Had Peas for the [first] time in the season at Dinner.” Writing three years later, Virginia planter Robert Carter III of Nomini Hall likewise heralded their arrival, asserting that “Pease ought to be preferred [,] they being a more succulent Vegetable.”
Hannah Glasse’s delectable recipe makes a welcome addition to a spring menu. This recipe is a modern adaptation by culinary historian Nancy Carter Crump from the book Dining with the Washingtons.
Ingredients
- 6 cups small fresh or frozen green peas
- 4 tablespoons unsalted butter, softened
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground nutmeg
- 1 tablespoon sugar
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried marjoram
- 1/2 teaspoon dried savory
- 4 sprigs fresh parsley, stemmed and chopped
- 1/2 cup boiling water
- 1 cup heavy cream
Directions
1. Combine the peas, butter, salt, nutmeg, sugar, thyme, marjoram, savory, and parsley in a saucepan over medium heat.
2. Pour in the boiling water, cover, and bring to a simmer. Reduce the heat and cook at a slow simmer for 20 to 30 minutes, stirring occasionally, until tender.
3. Add the cream and heat through.
4. Pour into a serving dish, and send to the table immediately.
Serves 6 to 8