The 1901 Cookbook Archive
No. 258 — Fresh Shelled Green Peas
Complete English translation of Molokhovets recipe No. 258 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Shell the peas on the day they are to be cooked. Discard any yellow peas and immediately put the fresh green peas into cold water, but not for long.
One hour before serving, lower a full tablespoon of peas into salted boiling water with ¼ small spoonful of baking soda. Bring to the boil twice, drain in a colander and rinse with cold water.
Transfer to a separate small saucepan, add broth and finish cooking without overcooking. Pour into the soup tureen with the remaining roots and vegetables.
Original source: Read the Russian recipe No. 258. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.