To Keep Green Peas
Ingredients
Directions
Prepare the peas
Shell the green peas.
Boil the peas in enough spring water to cover them.
Drain the peas in a sieve.
Make the pea liquor
Pound the pods with a little of the boiling water.
Strain the juice.
Boil the juice with a little salt and enough water to cover the peas for 15 minutes.
Pour the mixture over the peas.
Seal and store
When cold, cover the peas with rendered lard.
Seal tightly with a bladder and leather.
Store the bottle in a dry place.
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
- Green peas
- Form the main body of the preserve, providing the texture and flavour that the dish is built around.
- Rendered lard
- Forms a sealed layer over the peas that limits contact with air, helping to protect them during storage.
- Coarse sea salt
- Seasons the cooking liquor and helps preserve the peas by drawing out moisture.
The step that matters
Covering the peas with lard when cold. Lard poured over peas that are still warm can trap steam and moisture, which may spoil the preserve. Letting the peas cool fully first keeps the seal clean and dry.
“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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