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 juice
Pound the pods with a little of the boiling water and strain the juice.
Boil the juice with a little salt and enough water to cover the peas for 15 minutes.
Pour the boiled juice over the peas.
Seal and store
When cold, cover with rendered fat and 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 flesh and the sweet, vegetal flavour.
- Rendered fat
- Covers the peas to exclude air, limiting oxidation and spoilage while stored.
- Coarse sea salt
- Seasons the cooking liquid and helps preserve the juice.
The step that matters
Sealing the peas while cold. Covering the peas with fat before they have cooled completely can trap heat and steam, encouraging spoilage. Once cold, a tight seal keeps air out, which is what limits oxidation and microbial growth during storage.
“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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