Parboil the peas in saleratus water (one heaping teaspoon to kettle two-thirds full of water), then wash well and put in to boil with a piece of salt pork. Season to taste, with salt and pepper, and onions previously fried in butter. Add dried bread crumbs just before serving. — Mrs. C. H. Bailey.
Seventy-Five Receipts for Pastry Cakes, and Sweetmeats, by Miss Leslie (Year 1832)