This section is from "The Horticulturist, And Journal Of Rural Art And Rural Taste", by P. Barry, A. J. Downing, J. Jay Smith, Peter B. Mead, F. W. Woodward, Henry T. Williams. Also available from Amazon: Horticulturist and Journal of Rural Art and Rural Taste.
The peas to be preserved are chosen full grown, but before they become at all farinaceous; they are carefully shelled, it is expeditiously strained off from them, the peas are then immediately spread upon a cloth and turned over on it till all loose moisture has been soaked up; the peas are then dried gently in the coolest part of a Russian oven-like fireplace. Green French beans are dried in precisely the same manner, but the pods require to be cut into narrow strips previously to scalding them. Both green peas and green French beans dried are sold at a very moderate price at St. Petersbargh. When either of them is to be prepared for table, they arc soaked for a short time in lukewarm water, just enough to cover them, then gently stewed in it, with the addition of either gravy or a white sauce, and seasoned with sugar as well as salt and spices. Green peas for winter use have been perfectly kept in England by simply bottling them like green gooseberries, but much care is required in the process to avoid different sources of putrefaction, such as damaged peas and moisture. Green French beans may be preserved till winter by keeping them in brine just strong enough to float an egg; the beans must be entire and without blemish.
In preparing them for the table they should be washed in warm water; if then found salter than desirable, they should be soaked two or three hours in lukewarm water, before being put into that in which they are to be either boiled or stewed. Green rye is also dried in Russia, is esteemed a great delicacy, and sells in St. Petersburgh for eight or ten times the price by weight of either green peas or green haricot dried.- Gard. Chronicle.