The 1901 Cookbook Archive
No. 3913 — Keeping Green Peas for Winter, Another Method
English historical translation of Molokhovets recipe No. 3913 from the 1901 Russian cookbook, retaining original methods and measures.
Shell young green sweet peas and put in a well-tinned saucepan.
For one bottle of peas add a heaped tablespoon fine sugar. Cook without adding water, stirring often to prevent scorching.
When the juice released by the peas has partly evaporated, remove the pan and continue stirring as they cool.
Spread the cooled peas on a sieve and dry in a very gently heated oven, repeating until completely dry.
Instead of sugar, salt may be used: ¾ glass salt per 1½ garnetz peas. The author considers this method nearly better than the previous one, especially when the drying is done outdoors.
Historical editorial note: The historical drying method provides no verified target moisture, microbial controls or safe storage period.
Original source: Read Russian recipe No. 3913. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.