Peas

[peas; green peas; crown imperial, crown pea, rondehaval, early carlton, marrow fats, sugar pea, spanish manratto, to keep peas green till Christmas]



Green Peas. 

 The Crown Imperial, takes rank in point of flavor, they blossom, purple and white on the top of the vines, will run from three to five feet high, should be set in light sandy soil only, or they run too much to vines.
 
The Crown Pea, is second in richness of flavor.
The Rondehaval, is large and bitterish.
Early Carlton, is produced first in the season--good.

Marrow Fats, green, yellow, and is large, easily cultivated, not equal to others.
Sugar Pea, needs no bush, the pods are tender and good to eat, easily cultivated. Spanish Manratto, is a rich Pea, requires a strong high bush.
All Peas should be picked carefully from the vines as soon as dew is off, shelled and cleaned without water, and boiled immediately; they are thus the richest flavored.
--

To keep Green Peas till Christmas.
Take young peas, shell them, put them in a cullender to drain, then lay a cloth four or five times double on a table, then spread them on, dry them very well, and have your bottles ready, fill them, cover them with mutton suet fat when it is a little soft; fill the necks almost to the top, cork them, tie a bladder and a leather over them and set them in a dry cool place. 



American Cookery
Amelia Simmons
1798

Northampton
Massachusetts

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