Prep 15 mins
Cook 10 mins
With the advent of modern food preservation, frozen sugar peas are available year round but as always...fresh is best. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
- 1⁄4 lb bacon, diced
- 2 quarts snow peas (mangetout) or 2 quarts sugar snap peas (mangetout)
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- Brown bacon in saucepan.
- Add peas without shelling; salt, cover with a little water and cook until crisp tender.
- Drain well; add pepper and serve.