Liquor for Peas
Ingredients
Directions
Make the brine
Combine 10 pounds of granulated sugar, 10 pounds of dairy salt, and 10 gallons of water in a large tank or kettle.
Bring the mixture to a boil to dissolve the sugar and salt.
Add 30 gallons of cold water to make a total of 40 gallons of liquor.
Add color
For imitation French peas, dissolve 24 ounces of sulphite of copper in the liquor (note: this is a poisonous compound and should be avoided).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Granulated sugar
- Adds sweetness and helps give the brined product a mild, balanced flavor.
- Dairy salt
- Seasons the liquid and draws moisture and flavor into the food being brined.
The step that matters
Dissolving the sugar and salt fully before adding the cold water. Sugar and salt must dissolve completely in hot water to form an even brine; undissolved crystals leave the solution unevenly concentrated, so the brine works unpredictably.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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