Peascods in Butter
A simple dish of peas in spices & vinegar - contributed by Judith Carr
  • 5 lbs. young green peas
  • 1 lb. butter
  • pepper
  • salt
  • mace
  • white vinegar
Boil the peas and pods; drain them. Put in butter and spices to taste. Serve hot. Sprinkle with white vinegar just before serving.

John Murrell's New Booke of Cookerie mentions peascods with vinegar.

Metric, Celsius, & Gas Mark Equivalencies

Judith Carr is an expert in Medieval baking and antique furniture restoration. An active member of the Society for Creative Anachronism, she is known for her love of animals, especially cats.

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Peascods in Butter © 1995 Judith Carr | This page © 2000 James L. Matterer

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