Bottled Peas
From Good Housekeeping summer cookery book, 1932
Asparagus is blanched for 4 minutes and boiled for 2 hours. Beans are blanched for 2-5 minutes and boiled for 24 hours.
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories3.4 kcal
Protein0.1 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2333 mg
Potassium16 mg
Calcium2.4 mg
Iron0 mg
Magnesium1 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 18. The excerpt below is the record exactly as published.
I teaspoonful salt and I teaspoonful to 1 tablespoonful sugar if liked. Screw the caps on tightly and give a halt-turn back. Place in hot water in a saucepan as in bottling fruit, bring to the boil and allow to boil for 30 minutes. Remove, tighten caps and invert until cold. \ : Bottled Peas _ Choose peas which are green and fresh, for withered, hard specimens are not worth bottling. Shell and, to improve the colour, blanch by immersing in boiling water for 5 minutes. Dip in cold water, then pack in jars. Fill with boiling water which contains I tea- spoonful salt and 1 tablespoonful vinegar or lemon “juice to the quart
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