Ingredients
1 quart peas
2oz butter: 20 minutes
water to cover the peas
little salt: 40 minutes
small lump sugar
½oz butter
1 tsp flour: 2 minutes

Method
Throw a quarter of young and freshly-shelled peas into plenty of spring water with a couple of ounces of butter, and with the hand work them together until the butter adheres to the peas; lift them out, and drain them in a cullender; put them into a stewpan or thick saucepan without any water, and let them remain over a gentle fire, and be stirred occasionally for twenty minutes from the time of their first beginning to simmer; them pour to them as much boiling water as will just cover them; throw in a small quantity of salt, and keep them boiling quickly for forty minutes: stir well amoungst them a small lump of sugar which has been dipped quickly into water, and a thickening of about half an ounce of butter very smoothly mixed with a tsp of flour; shake them over the fire for two minutes, and serve them directly heaped high in a very hot dish. There will be no sauce except that which adheres to the peas if they be poperly managed. We have found marrowfats excellent, dressed by this receipt. Fresh and good butter should be used with them always.