The 1901 Cookbook Archive
No. 3912 — Keeping Green Peas for Winter
English historical translation of Molokhovets recipe No. 3912 from the 1901 Russian cookbook, retaining original methods and measures.
Shell young sweet peas with large elongated seeds, of a variety the author calls Marrow, and salt them at ½ glass salt per garnetz peas.
Next day drain the expressed juice and fill strong dry porter bottles with the peas.
The historical method corks the bottles, surrounds them with hay in a kettle of cold water, heats the bath for about 1½ hours, lets cool, seals with resin and buries in dry sand.
Before cooking, the source soaks the peas in water for two hours, then adds sugar and cooks them. The author claims they taste almost like fresh peas.
Historical editorial note: Peas are low-acid vegetables. Heating corked bottles can cause dangerous pressure, and this procedure does not prevent botulism or provide validated modern canning.
Original source: Read Russian recipe No. 3912. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.