Recipes

Baked Peas

Recipe No. 610 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Side Dish · Vegetable

Serves 100 servings, approximately ½ cup each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 610 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Peas — 40 pounds*
  • Salt — as needed
  • Water, boiling — as needed

Tomatoes — 1 No. 10 can

  • Flour, sifted — 3 to 5 pounds (3 to 5 No. 56 dippers)
  • Peppers, green, chopped — 12 ounces (¾ No. 56 dipper)
  • Onions, chopped — 4 ounces (¼ No. 56 dipper)
  • Pimientos, chopped — 2 ounces (4 mess kit spoons)
  • Sugar, brown — 4 ounces (¼ mess kit cup)
  • Salt — 1½ ounces (3 mess kit spoons)
  • Butter, melted — 2 ounces (4 mess kit spoons)
  • Bread crumbs, dry — 1¼ pounds (1¼ No. 56 dippers)

Directions

  1. Shell peas; wash in cold water.
  2. Barely cover peas with boiling salted water. Heat to boiling point; reduce heat and simmer until tender. Drain and reserve liquid.
  3. Drain tomatoes. Combine liquids from peas and tomatoes; measure.
  4. Mix flour and a small amount of liquid, using 3 ounces (12 mess kit spoons) flour to each quart (1 No. 56 dipper) liquid measured; stir until smooth.
  5. Heat remaining liquid; add flour mixture slowly. Heat to boiling point; boil 2 minutes, stirring constantly.
  6. Add peas, tomatoes, green peppers, onions, pimientos, sugar and salt; mix well.
  7. Pour melted butter over crumbs.
  8. Pour vegetables into baking pans. Sprinkle with buttered crumbs.
  9. Bake in moderate oven (375° F.) 20 to 30 minutes.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Peas — 3 lb 3¼ oz Salt — to taste Water, boiling — to taste Tomatoes — 1 cup Flour, sifted — scale to taste (3 to 5 pounds (3 to 5 No. 56 dippers)) Peppers, green, chopped — 1 oz Onions, chopped — about 2 tsp Pimientos, chopped — about 1 tsp Sugar, brown — about 2 tsp Salt — about ¾ tsp Butter, melted — about 1 tsp Bread crumbs, dry — 1⅔ oz

3 No. 10 cans peas may be substituted for the 40 pounds fresh peas.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 610, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.