Recipe: Fresh Green Souffle

  •  ½ pint young peas shelled.
  •  2 eggs.
  •  ¼ teaspoon salt.
  •  ½ pint water.
  •  1 ounce butter.
  •  A sprig of mint.

Boil the peas in the water with half an ounce of butter, mint, and salt for about half an hour, leaving the Saucepan uncovered; when done, remove the mint, and stand the Saucepan on one side to cool a little. Well grease a pie dish with the remainder of the butter, stir the yolks of eggs into76the peas, beat the whites to a stiff froth, mix altogether, pour into the dish, and bake for about twenty minutes.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)