In green peas, this is in the form of sugar, while in dried ones it is changed into starch.
The amount found in green peas is sufficient to be of importance in the diet, but the percentage of this substance is so great in dried peas that they may be used very satisfactorily as a meat substitute.
Shell an equal amount of green peas, and add them to the potatoes about 20 minutes before the potatoes become tender.
A cream sauce adds considerable food value and flavor to green peas.
If green peas or Lima beans are in season, you may boil them and put them to the hashed mutton, leaving out the other vegetables, or serving them up separately.
Spinach is the proper accompaniment to veal; green peas to lamb.
Put a quart of green peas, or points of asparagus, in the centre of the dish, and arrange the cutlets around them.
A pint of green peas, cooked in the soup the last half, is a great addition.
Breast of mutton, 2 onions, salt and pepper to taste, flour, a bunch of savoury herbs, green peas.
Green peas, or stewed mushrooms, may be strewed over the meat, and will be found a very great improvement.
Although it was late in September, the mowers were still engaged in cutting the grass, and the gardens of the farmers showed patches of green peas.
After a good dinner of Buffalo meat, green peas, and a pudding, Mr. C.
The vegetation seemed not to have suffered from the frost; green peas, artichokes, and other vegetables were in prime condition.
Make as the above, but using one or two heads of cabbage-lettuce, blanched for two minutes, instead of green peas.
It is a potage julienne, to which is added the top or eatable part of six asparagus, six turnip-rooted red radishes, and two or three tablespoonfuls of green peas.
A decoction of green peas, or of ripened dry peas, with as much sugar as will sweeten it, makes fairer bread than the malt infusion; but it will take a larger quantity of dried yeast to produce fermentation.
Simmer them a quarter of an hour, skim it clean, and add nearly a quart of green peas.
Flour and fry a quart of green peas, four sliced onions, the coarse stalks of celery, a carrot, a turnip, and a parsnip.
Then add a quart of green peas, and a bunch of mint, with another piece of butter, and a little warm water or milk.
In another pot boil two quarts of green peas, with a large bunch of mint, a little salt, and three or four lumps of loaf sugar.
They are exceedingly nice, and can be cooked in a little butter like the French cook green peas.
These can be treated in exactly similar manner to green peas, only, instead of adding mint, add a little chopped blanched parsley; the same quantity of sugar and salt should be added as in the case of peas.
Green peas may be used for this dish instead of tomatoes.
Serve with a border of green peas or beans, and with mashed potatoes placed round the outside of the dish.
Decorate with parsley and serve with a border of green peas.
Green peas, new turnips, or new potatoes, may replace the first named vegetables.
Accompany this fricassee with a dish of asparagus tops, green peas, or lima beans.
Lay them in a stew pan with plenty of green peasor lima beans, or else cauliflowers, or young summer cabbage, quartered, and the thick stalk omitted.
The vegetables to be eaten with lamb are, new potatos, asparagus, green peas, and spinach.
When in season, green peas may be substituted for the carrots and turnips: they should be piled in the centre of the dish, and the chops laid round.
Its taste is first like that of green peas; this soon disappears, and gives rise to a tingling sensation.
By this method, which is also extensively adopted for the preservation of green gooseberries, green peas, &c.
In the fresh state (GREEN PEAS) they are nutritive, and, with the pods which contain them, are highly serviceable in scurvy.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "green peas" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
