To keep Green Peas

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (11)
  1. Shell the peas.
  2. Put them into a kettle of boiling water.
  3. Give them two or three warms only.
  4. Pour them into a colander.
  5. When the water drains off, turn them on a dresser covered with cloth.
  6. Pour them on another cloth to dry perfectly.
  7. Bottle them in wide-mouth bottles.
  8. Leave only room to pour clarified mutton suet upon them an inch thick, and for the cork.
  9. Rosin the cork down.
  10. Keep in a cellar, or in the earth, as ordered for gooseberries.
  11. When to be used, boil them with a bit of butter, a spoonful of sugar, and a bit of mint, till tender.
Original Text
To keep Green Peas. Shell, and put them into a kettle of water when it boils: give them two or three warms only, and pour them into a colander. When the water drains off, turn them on a dresser covered with cloth; pour them on another cloth to dry perfectly: then bottle them in widemouth bottles, leaving only 130room to pour clarified mutton suet upon them an inch thick, and for the cork; rosin it down, and keep in a cellar, or in the earth, as ordered for gooseberries. Boil them, with a bit of butter, a spoonful of sugar, and a bit of mint, till tender, when to be used.
Notes
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