Ann Cary Randolph's Peas

An adaptation of a recipe from Thomas Jefferson’s granddaughter, who corresponded with him when he was in France about these peas.

Ingredients

• 2 ½ to 3 pounds English or hull peas, to yield 1 pound 2 ounces, or 1 pound frozen peas
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 1 ½ cup chicken stock or broth, slightly warm
• 1 small white onion
• 3 whole cloves
• Salt to taste
• 2 teaspoons sugar
• 2 egg yolks
• 2 tablespoons water

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    379 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 16 grams dietary fiber; 21 grams sugars; 20 grams protein; 64 milligrams cholesterol; 282 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 or 4 servings

Preparation

1. If using fresh peas, shell. If using frozen, rinse to defrost and drain well.
2. Melt butter in pot large enough to hold the peas and stock. Stir in flour until well blended. Let cook a little. Stir in the stock slowly, and whisk to keep lumps from forming Stick cloves into peeled onion and add to pot along with peas. Cook peas about 15 minutes at a simmer. (Cook frozen peas about five minutes.) Remove the onion; stir in the sugar.
3. Whisk the yolks with the water and briskly whisk in a few few spoons of hot stock. Whisking constantly, pour the yolk mixture into the peas and cook over low heat. Cook just below simmer, stirring. When mixture thickens a little, remove; season with salt and serve. Do not let mixture boil or it will curdle.

30 minutes