PEAS, GREEN
By far the best and nicest way of cooking green peas when served as a course by themselves is to stew them gently in a little butter without any water at all, like they do in France. The peas are first shelled, and then placed in a stew-pan with a little butter, sufficient to moisten them. As soon as they are tender, which will vary with the size and age of the peas, they can be served just as they are. The flavor of peas cooked this way is so delicious that they are nicest eaten with plain bread. When old peas are cooked this way it is customary to add a little white powdered sugar.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
