Green Pea Souffle

From 1913:

Cook a pint of shelled peas until tender or use an equal amount left over from a meal. Mash them with two tablespoons melted butter and add to three eggs beaten light with a pint of milk. Season to taste with salt and pepper and after beating hard, bake in a well greased pudding dish, keeping this covered for twenty minutes, then uncovering long enough to brown well.
Serve in the dish in which it was cooked as soon as possible after taking it from the oven.

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