Deviled Peas

At times, names come from where you think they come from. The earliest reference to the term “devil” to describe highly seasoned food is in 1786, and by 1800, the term “deviled” started to appear. Deviled ham appeared around 1868. Other than Devil’s Food Cake, which actually has a provenance more related to red velvet cake, the term still refers to something that’s (hypothetically) highly spiced, although what we considered highly spiced seventy years ago is a bit lighter than we’d expect today.

From a box sold in Columbiaville, Michigan.

Deviled Peas

1 can (1 lb., 1 oz.) peas
2 Tbsp. butter
1 1/2 Tbsp. flour
1/4 tsp. salt
few grains pepper
1 c. (2 1/4 oz.) deviled ham

Drain peas, saving liquid.

Melt butter; blend flour, salt and pepper. Stir in 3/4 c. liquid from peas. Boil and stir 2 min.

Stir in ham. Add peas and heat. Serve over toast, boiled potatoes or Chinese noodles.

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