Peas in the Jar

Ingredients

• one pint of shelled green Peas
• a tablespoonful of butter
• a saltspoonful of salt
• twelve mint leaves
• a teaspoonful of sugar
• a very little black pepper

Method

1. 1

   Put peas in a closed jam jar with butter, salt, mint, sugar, and pepper.

2. 2

   Place in a bain-marie or a saucepan with boiling water.

3. 3

   Boil briskly for about half an hour for young peas, longer for older peas.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 246. The excerpt below is the record exactly as published.

Peas in the Jar. — This is, in the opinion of many people, the best way of cooking Peas. The full flavour is extracted, and, whilst young Peas are not overdone, old Peas become perfectly tender when cooked in this manner. Put one pint of shelled green Peas into a 2-lb. jam jar with a screw top. Put in with the Peas a tablespoonful of butter, a saltspoonful of salt, twelve mint leaves, a teaspoonful of sugai*, and a very little black pepper. Be careful that the jar is absolutely closed. Put the jar in the bain-marie, or in a stew- pan half full of boiling water. Set the pan containing the jar A A 2 356 PEAS on the fire, and boil briskly. If the Peas are young they will be clone in about half an hour, older Peas in forty minutes, or longer. Peas dressed with Lettuce.— Choose a fine lettuce, strip off the outside leaves, open the centre and insert a fresh sprig of thyme. Tie the lettuce together, or it will fall to pieces. Put it into a stewpan with a quart and a half of freshly-shelled Peas, a quarter of a pound of butter, and just one gill of water. No more water is required, as the lettuce and the Peas yield a good deal. Add a little salt. Put the pan on a slow fire for twenty minutes. Then take out the lettuce, and allow the Peas to stew till they have absorbed all the sauce. Stir the yolk of an egg into four tablespoonfuls of cream, add a teaspoonful of powdered sugar, and a dust of white pepper. Mix this very quickly with the Peas, so that their heat and that of the stew- pan warms the cream. Do not put this sauce on the fire, or the egg and cream will curdle. Stewed Peas a la Fran^aise. — Put a quart of Peas, one ounce minced onion, half an ounce powdered sugar, a pinch of salt, and one gill of water into a closely-covered stewpan. Stew gently for half an hour. When the Peas are done add three ounces of butter, toss it well in the stewpan, so that it mixes with the Peas, but be careful not to put it on the fire. If you do, the butter will oil. Stewed Peas a la Paysanne.— The oldest Peas can be made tender if cooked in this way. Put three ounces of butter, an ounce of minced onion, a bunch of mint, and a teaspoonful of salt into a stewpan. Cook this till the onion begins to colour, then add a quart of Peas with as much broth as will float them. Add one or two sliced lettuces. Stew very slowly till the Peas are tender. Strain, add a teaspoonful of sugar

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