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Preserved Peas, Plain

Preserved peas are young peas sealed in a tin with salt and water, then boiled and cooled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Preserved Peas, Plain

Ingredients

Directions

Prepare the box

  1. Procure a pint-size French preserve tin box with a round flat top.

  2. Fill the box with fresh young peas.

  3. Add 1 teaspoon of salt and ½ cup of water.

Seal and cook

  1. Solder the top down securely.

  2. Place the box in a stock pot and fill with boiling water.

  3. Boil for 30 minutes, then remove from heat.

Cool, check and store

  1. Allow the boxes to cool and check for leaks.

  2. If any leak, solder over the leaky part.

  3. Store in a cool place, preferably a cellar.

Recipe from a historical cookbook (Internet Archive).

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

Fresh young peas
Form the main body of the preserved food.
Salt
Seasons the peas and helps preserve them.

The step that matters

Solder the top down securely. A complete seal keeps air and microorganisms out of the box. Any gap allows spoilage, which is why leaks are checked after cooling.

“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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