Friday, July 27, 2018

Toll House Baked Peas with Bacon (1948)

"Brown in frying pan 6 slices of bacon, chopped. Pour off fat, and add 4 cups of cooked fresh peas and 1 teaspoon of salt and 1/8 of teaspoon black pepper. Add 1 cup of rich milk. 

"Turn into casserole dish, and cover with 1/2 cup of buttered bread crumbs. 

"Bake in a hot oven, 400 degrees, for 20 minutes. Add additional broiled bacon for a delicious dish. Serves 6."

More "Lost" Toll House Recipes
Toll House Baked Beans (1948)
Classic Toll House Chocolate Chip Cookies (1938)

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

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