Three green peas recipes from 1921. Mrs. De Graf’s is a very simple recipe to prepare. Mrs. Bottini’s is ingredients mixed and baked until firm in the oven. Ms. Corfu’s is peas cooked with seasoning and baked on lettuce. This last one seems to be the most interesting because of the idea of cooking lettuce.
Mrs. Bottini’s Pea Mould Recipe
One tablespoon onion, 1/4 teaspoon salt, 2 tablespoons milk, speck of pepper, 2 eggs, 1 cup pea pulp, 1 tablespoon melted butter. Mix the pea pulp with beaten eggs, melted butter, milk and seasoning, turn into a buttered mold and bake until firm in a moderate oven, turn out of the mold and garnish the top and sides with mashed potatoes, chopped parsley and buttered peas. This is a tasty dish and not expensive.
Mrs. J. E. Bottini Jr, 710 C street, San Rafael. Source: San Francisco Chronicle – 12 Jun 1921
Mrs. De Graf’s Green Peas Recipe
To shelled peas add about the same quantity of boiling water, allowing one-fourth teaspoon of salt and one-half teaspoon of sugar to each cup of water. Simmer gently until tender, then add a teaspoon of butter just before serving.
Mrs. Belle De Graf. Source: San Francisco Chronicle – 3 Apr 1921
Ms. Corfu’s Peas A La Francaise Recipe
A small head of lettuce, two cups shelled peas, one-third cup minced onion, one teaspoon salt, dash of paprika, four tablespoons butter, two teaspoons sugar (if peas are not fresh picked). Wash lettuce in cold water and place in bottom of a covered casserole; cover with half the peas, sprinkle with salt and paprika and sugar; dot with butter and cover with onion; add balance of peas, seasoning and onion; melt butter and pour over top; add half cup water; cook in moderate oven.
Ms. Elvezia B. Corfu. Source: San Francisco Chronicle – 15 May 1921