Peas in the Jar
From Culinary jottings, 1885
This method retains the flavor and prevents overcooking.
Presented as published in 1885. 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
239Calories
16 gProtein
43 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories239 kcal
Protein16 g
Carbohydrates43 g
Fiber16 g
Sugars8.4 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium467 mg
Potassium720 mg
Calcium34 mg
Iron2.6 mg
Magnesium73 mg
Phosphorus196 mg
Zinc2 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A9.5 mcg
Vitamin E0.1 mg
Vitamin K25 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate130 mcg
Choline65 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 76. The excerpt below is the record exactly as published.
Peas in the jar." — This is to my thinking the best way of cooking peas. You get the whole flavour of them, they are rarely overdone ' to a mash,' as boiled peas in clumsy .hands often are, and even old peas become tender and eatable by such treatment. Having shelled half a pint of peas, put them into a two-pound jam jar, with a screw lid, — or a block tin can with a closely fitting top, — (the vessel must be completely closed) and put in with them a table-spoonful of tinned butter, a salt-spoonful of salt, and a tea-spoonful of powdered sugar, a dozen mint leaves, and a very little black pepper
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Cook this with the app: pantry check, scaling, and the assistant.