Name: Green Peas with Cream
Yield: Serves 6 to 8
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

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.

Green Peas with Cream

Ingredients

Directions

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