Green Peas, to keep till Christmas

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

preserving peas

peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
quart bottles
rosin

preserving peas (alternative method)

peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
linen bags

preparing preserved peas for boiling

half milk, half water ↝ Milk, NFS [Milk, reduced fat]
half milk, half water ↝ Water, tap [Tap water]

preserving beans

Beans ↝ Yardlong bean, raw [Vegetables and Vegetable Products]
French beans ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]

Instructions (14)

Gather peas on a fine dry day, when neither very young nor old.
Shell the peas.
Have two persons hold a cloth, one at each end, and shake the peas backward and forward for a few minutes.
Put the peas into clean quart bottles and fill them.
Cork the bottles tightly.
Melt some rosin in a pipkin.
Dip the necks of the bottles into the melted rosin.
Set the bottles in a cool dry place.

Another way

Shell the peas and dry them in a gentle heat, not much greater than that of a hot summer’s day.
When the peas are quite dry, put them into linen bags.
Hang the bags in a dry place.

Preparing preserved peas for boiling

Before boiling, steep the peas in half milk and half water for twelve or fourteen hours.
Boil the peas as if they were fresh gathered.

Preserving Beans and French Beans

Beans and French beans may be preserved in the same manner as described for peas.

Original Text

Green Peas, to keep till Christmas.

Gather your peas, when neither very young nor old, on a fine dry day. Shell, and let two persons holding a cloth, one at each end, shake them backward and forward for a few minutes. Put them into clean quart bottles; fill the bottles, and cork tight. Melt some rosin in a pipkin, dip the necks of the bottles into it, and set them in a cool dry place.

Another way.

Shell the peas, and dry them in a gentle heat, not much greater than that of a hot summer’s day. Put them when quite dry into linen bags, and hang them up in a dry place. Before they are boiled, at Christmas or later, steep them in half milk, half water, for twelve or fourteen hours; then boil them as if fresh gathered. Beans and French beans may be preserved in the same manner.

Notes

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