Peas Francoise

Learn about this recipe from our Historic Foodways staff, then try it at home.

Here at the Historic Kitchens, we are faced daily with the myth that 18th-century meals did not include vegetables, or when they did, they were boiled to mush. In fact, there are thousands of lovely vegetable recipes included in cookery books and on table diagrams. Often these recipes will say “cook until done” or “to your taste,” which gives the cook the ability to determine what is done.  Peas are especially beloved and can be found in a wide variety of dishes (though, thankfully, not ice cream). This easy recipe would be a perfect side dish for our Beef Olives recipe. Enjoy!

Learn how we make this recipe in our kitchens based on the 18th-century description below, then use our 21st-century translation to try the recipe at home!

18th Century

21st Century

Ingredients

• 1 pint of fresh shelled peas
• 1 medium Spanish onion
• 1 small cabbage or one half a large one
• 1 cup water
• 1 tablespoon Worchester sauce
• ½ stick of butter
• 2 teaspoon salt
• 2 teaspoons of pepper
• 1/2teaspoon nutmeg
• ½ teaspoon mace
• ¼ cup flour

Instructions

1. Chop a one large, or two small Spanish onions into a dice.
2. Chop the cabbage into a small dice.
3. Place the chopped onion, cabbage and peas into a pot and add the water. Season them with the salt, pepper and nutmeg. Let the vegetables cook on low for 15 minutes.
4. Meanwhile, mix the butter and flour together to form a smooth paste.
5. Add the flour mixture and the Worchester sauce to the vegetables and stir well. Continue to simmer until the vegetables are soft, but not mushy, approximately 15-20 minutes.