Peas, Green, Bottled

Ingredients

• a peck of peas
• wide-mouthed bottles

Method

1. 1

   Shell the peas, put them into dry wide-mouthed bottles, shake them together to minimize space, cork closely, and seal.

2. 2

   Bury the bottles in the driest part of the garden and take them up as needed.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1131. The excerpt below is the record exactly as published.

a peck of peas, set on a saucepan with a gallon of water in it ; when it boils, put in your peas with a table-spoonful of salt; skim it well, keep them boiling quick from twenty to thirty minutes, according to their age and size; the best way to judge of their being done enough, and indeed the only way to make sure of cook- ing them to and not beyond the point of per- fection, or, as the pea-eaters say, of ' boiling PEA ( 528 ) PEA them to a bubble,' is to take them out with a spoon, and taste them. AVhen they are done enough, drain them on a hair sieve. If you Hke them buttered, put them into a pic-dish, divide some butter into small bits, and lay them on the peas ; put another dish over them, and turn them over and over ; this will melt the butter through thom ; but as aU people do not like buttered peas, you had better send them to table plain as they come out of the saucepan, with melted butter in a sauce tureen. It is usual to boil some mint with the peas ; but if you wish te gaimish the peas with mint, boil a few sprigs in a saucepan by themselves. A pock of young peas will not yield more than enough for a couple of hearty pea-eaters ; when the pods are full, it may serve for three. Never think of purchasing peas ready-shelled, for the cogent reasons assigned in the first part of this recipe." Peas, Green, Bottled.— Shell the peas, put them into dry wide-mouthed bottles

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