The 1901 Cookbook Archive
No. 3918 — Preparing Dried Green Peas
English historical translation of Molokhovets recipe No. 3918 from the 1901 Russian cookbook, retaining original methods and measures.
For one vedro water add a teaspoon butter and one pound salt, and bring to a vigorous boil.
Add as many shelled, not quite ripe green peas as will fit and cook for two minutes.
Drain on several sieves, spread onto sheets, cover with the same sheets and dry in the gentlest residual oven heat, so the peas do not turn red but simply dry.
Store dry. The author prefers small less mature peas, though ordinary field peas can also be used.
Historical editorial note: The source does not provide validated moisture levels for safe long-term storage.
Original source: Read Russian recipe No. 3918. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.