Mount Vernon is currently closed. We look forward to welcoming you to George Washington's estate very soon! Learn more

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

    Have You Made This?

    Let us know how your recipe turned out

    Buy Tickets What to Do Calendar Shop Restaurant Donate Membership
    Estate Hours

    Open today from Mount Vernon is currently closed to visitors until further notice.

    iconDirections & Parking
    buy tickets online & save