Recipe by mollypaul
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