To keep Green Peas till Christmas

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take fine young Peas shell them, throw them into boiling Water with some Salt in, let them boil five or six Minutes, throw them into a Cullendar to drain, then lay a Cloth four or five times double on a Table and spread them on, dry them very well, and have your Bottles ready, fill them and cover them with Mutton Fat try’d, and when it is a little cool fill the Necks almost to the Top, and cork them, tie a Bladder and a Lath over, and set them in a cool dry Place. When you use them boil your Water, put in a little Salt, some Sugar, and a Piece of Butter; when they are boiled enough, throw them into a Sieve to drain, then put them into a Sauce-pan with a good Piece of Butter, keep shaking it round all the time till the Butter is melted, then turn them into a Dish, and send them to Table.