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Young Peas, Dried

4 servings

Ingredients

• Peas (early English Knight or Marrowfat peas, young) (as needed)

Instructions

1. Choose early English Knight or Marrowfat peas.
2. Shell the young peas, place them in soft boiling water, remove after 5 minutes, and spread them on cloths to dry.
3. Then, slowly dry them on frames covered with clean paper in a lightly heated oven.
4. Store them hanging in paper bags in a dry, airy location.
5. To serve, place the peas in cold, soft water the evening before and boil them in the same water the next day; then proceed as with fresh pods.

Modernized from a treasured 19th-century German cookbook.