Sunday, September 11, 2011

Jugged Peas

I came across this 18th Century English recipe in an old cookbook which I believe is out of print. The preparation of this dish struck me as interesting, so I thought I'd give it a try.

These lightly minted peas were quite tasty.

adapted from The Covent Garden Cookbook, 1974 by Marie Stone
2 cups freshly shelled peas (I used frozen and they worked well)
1 tbsp butter
1 tsp confectioners' sugar
1/4 tsp salt
12 fresh mint leaves
freshly ground black pepper

Put the peas into a clean, 2 pound (1kg) jar with a close-fitting top, adding the butter, sugar, salt, mint and a very little pepper.

Cover the jar tightly and immerse it to half it's height in a pan of boiling water. Set the latter over high heat and boil briskly, uncovered.

Although Marie Stone recommends boiling the peas for about 30 minutes for young ones (longer for older peas), I found about 15 minutes for frozen peas to be plenty. About 5 minutes in, wearing oven mitts, I shook the jar a few times.


Sue/the view from great island said...

Very strange, but mint and peas sounds pretty good!

Anatomy of A Dinner Party said...

I can remember I read long ago that involved a grape jelly mixed in with the peas, giving that same sweet/savory taste.

Gerlinde in Washington said...

I won't bother with a jar the next time, but I will make peas with mint again.

Neha said...

Hey Gerlinde....First time on your blog...You have a very nice space..This combo of peas with mint looks interesting...Happy to join you dear...Would love if you join me too at

Gerlinde in Washington said...


aipi said...

This is so intriguing , love the whole process n you explained it really well too! Mint n peas are are definitely a classic combo, thanks for sharing!

Kiran @ said...


Delicious combo to photos :)

BTW, thanks for dropping by my blog!

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