Peas ‘Allo Zucchero’
Take one pound of shelled peas, put them into a sauce-pan with two ounces of butter, one tumbler of water, one ounce of sugar, and a sprinkling of salt. Cook them over a sharp fire for a quarter of an hour; when tender, take them off the fire and add the yolks of four eggs well beaten up with half a tumbler of cream. Put them on the fire again and stir continually to prevent them from boiling. As soon as the eggs are set serve at once.