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Mary Carnegie and Susan Gillespie cookbook, 1804-1905

Page 60

60 Receipt for preserving Pease - 
To 7 [Choppins?] of very young Pease take about the size of a Turkeys Egg of Butter and a Bunch of Parsley - Tie up the pease in a Linen Cloth. putting the parsley and Butter in the middle - then drop the Cloth into a Kettle of Boiling water holding it just long enough to let the water Boil over it once so as to make them quite hot and no more - a soup plateful of salt is then to be well mixed amongt them. The Pease are then Bottled and Corked immediately and waxed when used the Pease must be put on to Boil with Cold water and the water changed 3 or 4 times till it does not taste too Salt tis then poured off except a little when a little Shred parsley and Sugar and a little Butter is added. The Pease should stew a little in this Sauce then Serve them up -  [illegible] receipt by Miss A. [Carney's?] 
French Beans done the same way are good -

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60 Receipt for preserving Pease - To 7 [Choppins?] of very young Pease take about the size of a Turkeys Egg of Butter and a Bunch of Parsley - Tie up the pease in a Linen Cloth. putting the parsley and Butter in the middle - then drop the Cloth into a Kettle of Boiling water holding it just long enough to let the water Boil over it once so as to make them quite hot and no more - a soup plateful of salt is then to be well mixed amongt them. The Pease are then Bottled and Corked immediately and waxed when used the Pease must be put on to Boil with Cold water and the water changed 3 or 4 times till it does not taste too Salt tis then poured off except a little when a little Shred parsley and Sugar and a little Butter is added. The Pease should stew a little in this Sauce then Serve them up - [illegible] receipt by Miss A. [Carney's?] French Beans done the same way are good -