Green Peas to Preserve

Ingredients

• a kettle of water
• clarified mutton suet upon them an inch thick
• a bit of butter
• a spoonful of sugar
• a bit of mint

Method

1. 1

   Shell the peas and put them into boiling water for two or three warms.

2. 2

   Drain and dry them.

3. 3

   Bottle in wide-mouthed bottles, leaving room for clarified mutton suet and cork.

4. 4

   Keep in the cellar or earth.

5. 5

   When to use, boil till tender with butter, sugar, and mint.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 373. The excerpt below is the record exactly as published.

a kettle of water when it boils ; give them two or three warms only, and pour them in a colander. Drain, and turn them out on a cloth, and then on another to dry perfecdy. When dry, botde them in wide-mouthed bottles ; leaving only room to pour clarified mutton suet upon them an inch thick, and for the cork. Rosin it down ; and keep in the cellar, or in the earth, as directed for goose- berries. When they are to be used, boil them till tender, with a bit of butter, a spoonful of sugar, and a bit of mint

Cook this with the app: pantry check, scaling, and the assistant.