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Another Way to Preserve Green Peas

A method for preserving green peas by boiling, drying, bagging, and rehydrating before cooking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Peas and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 4,887 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Another Way to Preserve Green Peas

Ingredients

Directions

Prepare the peas

  1. Boil fresh-gathered and fresh-shelled peas in a saucepan of boiling water.

  2. Once they boil, pour off the water and spread the peas on a large dry cloth.

  3. Let them dry without bruising, then place them in small paper bags, each containing about 1 pint.

  4. Hang the bags in the kitchen to store.

Use the stored peas

  1. Before using, soak the peas in water for 2-3 hours.

  2. Boil the soaked peas, adding a little butter when cooking.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Peas + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh green peas
Form the dish itself, supplying the bulk and the sweet, tender texture once cooked.
Butter
Adds richness and a smooth mouthfeel to the cooked peas.

The step that matters

Let them dry without bruising. Bruised peas split and leak starch and sugars during drying and storage, which encourages spoilage and gives a poorer texture when cooked later.

“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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