Green Peas (to Keep)
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 53. The excerpt below is the record exactly as published.
reeii Peas (to Keep) — Shell, and put them into a kettle of water when it boils; give them 2 or 3 warmings only, and pour them in a col- ander; when the water drains off, turn them out on a table covered with cloth, and pour them on another cloth to dry perfectly; then bottle them in wide-mouthed bottles
Cook this with the app: pantry check, scaling, and the assistant.