The 1901 Cookbook Archive
No. 3914 — Keeping Green Peas for Winter, Third Method
English historical translation of Molokhovets recipe No. 3914 from the 1901 Russian cookbook, retaining original methods and measures.
Boil 1 garnetz (4 bottles) water with 1½ glasses salt. The source also gives an alternative historical brine using saltpetre and a tablespoon salt.
Add shelled young sweet peas, bring to a vigorous boil once, drain on a sieve and spread on a tablecloth to dry.
Once dry, move back to a sieve, sprinkle with 1–2 tablespoons sugar and dry in the residual oven heat after baking bread.
Repeat the oven drying two or three times as needed, until the peas are fully dry.
Before cooking later, soak in cold water, then boil, adding a little sugar.
Historical editorial note: Saltpetre use and this unmeasured drying procedure are historical and not validated modern vegetable-preservation guidance.
Original source: Read Russian recipe No. 3914. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.