Preserving Green Peas

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

preserving peas

green peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
spring water as will cover them ↝ Water, tap [Tap water]
a little of the water that the peas were boiled in ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
as much of the water as you think will cover the peas in the bottles ↝ Water, tap [Tap water]
rendered suet ↝ Pork, bacon, rendered fat, cooked [Pork Products]

Instructions (11)

Shell any quantity of green peas.
Boil the peas in as much spring water as will cover them.
Put the peas in a sieve to drain.
Pound the pods with a little of the water that the peas were boiled in.
Strain what juice you can from the pounded pods.
Boil the strained juice for a quarter of an hour with a little salt and as much water as you think will cover the peas in the bottles.
Fill your bottles with peas.
Pour the boiled juice over the peas in the bottles.
When cold, put rendered suet over the top.
Tie the bottles down close with a bladder and leather over it.
Keep your bottles in a dry place.

Original Text

SHELL any quantity of green peas, and just give them a boil in as much spring water as will cover them, then put them in a sieve to drain: pound the pods with a little of the water that the peas were boiled in, and strain what juice you can from them, and boil it a quarter of an hour, with a little salt, and as much of the water as you think will cover the peas in the bottles, fill your bottles with peas, and pour in your water, when cold put rendered suet over, and tie them down close with a bladder, and leather over it, and keep your bottle in a dry place.

Notes

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