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The International Jewish Cook Book · Chapter 75Green Peas and Egg Barley (Pfärvel)
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Make the pfärvel. Heat one-quarter cup of butter or other fat, add the pfärvel and when golden brown, add one quart of boiling water, one-half cup of sugar, one-half teaspoon of salt, aid one can or one-half peck of green peas strained. Set in moderate oven and bake one-half hour or until every kernel stands out separately. Serve hot.