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Jellied Peas...
Very odd question


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22 replies to this topic

#1 .Jerry.

Posted 22 December 2012 - 08:01 AM

Sounds awful, I know.
Tastes disgusting really.

But I need to know.

My Grandma used to always make Jellied Peas for Boxing Day BBQ.  She somehow (mistakingly) got the idea that my sister loved them and always commented how she made them specially for her. laughing2.gif

I am hosting boxing day now and want to make jellied peas for my sister.  wink.gif
Grandma is 90 and not at all well so don't want to ring her to ask her.

How do I do jellied peas?  They were just canned peas in a clear tasteless jelly.
Any ideas?

#2 FeralSis

Posted 22 December 2012 - 08:10 AM

Just make green jelly and add a cup of peas!

Sorry, not what you asked at all but you have given me the idea to do exactly that and freak my own sister out at Christmas.

#3 Jenferal

Posted 22 December 2012 - 08:10 AM

Buy clear jelly and make it up and set it?

Make up gelatine and use that?
Just say NO??!!! lol


They do sound vile, but i hate peas and only eat snow peas or sugar snap peas.

My inlaws serve up TINNED peas because supposedly they are how my husband prefers them. Really, he likes fresh/frozen ones much better!

#4 credence

Posted 22 December 2012 - 08:18 AM

Not that I know what jellied peas is meant to be, but I'm thinking the jelly should contain some sort of mint, maybe a bit of white vinegar and sugar, a bit like mint sauce...am I on the right track?


#5 credence

Posted 22 December 2012 - 08:21 AM

Oooh look what I found...



Did it look anything like this?

{Source} http://unusualcoleslaw.blogspot.com.au/200...-pea-salad.html

#6 wiggles

Posted 22 December 2012 - 08:21 AM

Aeroplane jelly sell a plain jelly that you can add your favourite flavoring to it. You do need to add from memory it's 200mls of juice for example.

What colour was the jelly ? Maybe experiment with some food coloring to get the right colour.

I bought tis from BILO (Coles).

Hope this helps.


Edited for spelling.

Edited by wiggles, 22 December 2012 - 08:22 AM.


#7 Kay1

Posted 22 December 2012 - 08:22 AM

LOL I have one kid that hates jelly and loves peas, and one that hates peas and loves jelly. I would love to serve them that!! laughing2.gif

#8 FeralProudSwahili

Posted 22 December 2012 - 08:31 AM

Jellied peas! Lol.

#9 librablonde

Posted 22 December 2012 - 08:43 AM

Jellied peas- ugh, the horror!!
My grandma used to make it with mint flavoured green jelly and tinned peas for special occasions. YUCK! And jellied beetroot  sick.gif

#10 Foogle

Posted 22 December 2012 - 08:55 AM

Google recipes using aspic - that's the jellied bit  (a'la 1970s recipes).  You could modify this rather **ahem**  attractive dish.




#11 EsmeLennox

Posted 22 December 2012 - 09:00 AM

From memory you use canned or frozen cooked peas. Use gelatine to make the jelly, add mint and a little vinegar and sugar. The jelly was always just plain unflavored, except for the flavoring you added in the mint etc. My Gran always used to make these too, and because she was 'high class' always used frozen cooked peas, lol tongue.gif and I actually did like them as a child. Bleurgh!

Of course she also made pressed tongue too... went well with the peas.

Edited by Jemstar, 22 December 2012 - 09:03 AM.


#12 FeralProudSwahili

Posted 22 December 2012 - 12:18 PM

QUOTE (Foogle @ 22/12/2012, 09:55 AM) <{POST_SNAPBACK}>
Google recipes using aspic - that's the jellied bit  (a'la 1970s recipes).  You could modify this rather **ahem**  attractive dish.



Good Lord.

#13 .Jerry.

Posted 22 December 2012 - 02:01 PM

Thanks everyone!

Such a disgusting dish to add to my Boxing Day menu.

My sister will love it in a hate-it kind of way.

It's exactly like credence linked to!  Without the cool castle jelly design.  Grandma just made them in a bowl.

Off to the shops I go!

(Grandma always made orange tart for me.  It was jelly-like too, but quite nice)

#14 Hypnic Jerk

Posted 22 December 2012 - 02:15 PM

We had jellied carrots.  I thought there would be a recipe in the PWMU cookbook but sadly, no.

#15 FeralSis

Posted 22 December 2012 - 02:21 PM

Got to love the PWMU cookbook lol!

Great source of old fashioned culinary inspiration ala Grandma-style...

#16 Zesty

Posted 22 December 2012 - 04:23 PM

We used to be served a jelly salad, I think it was made with lemon jelly, with the addition of a jar of mint jelly, grated carrots and a smattering of my crushed hopes and dreams for a decent salad. Alas, I can only thank my Mum for that. Apparently tres fantastique in the 70s.

#17 Foogle

Posted 22 December 2012 - 07:01 PM

QUOTE (Poet in New York @ 22/12/2012, 03:37 PM) <{POST_SNAPBACK}>
Can you imagine serving that up? I would kind of like to, just to see the reaction.  laugh.gif

eta; I'm trying to guess the ingredients, from the bottom up... parsley, thinly sliced radish?, tinned spam (cubed  sick.gif ), red and yellow capsicum, peas, topped with a slice of boiled egg. Encased lovingly in salmon flavoured aspic.

laugh.gif Is there such a term as being 'revoltingly fab'?  I think this dish would be a nominee.

PINY - I think you've nailed it, although those thinly sliced things above the parsley could be mistaken for rhubarb but I think you're right - they are radish slices.  They did radish in the '70s

Fanny Cradock was the queen of such delicacies in the '70s.  Her green cheese icecream is not for the faint hearted nor are these Banana Candles.  ph34r.gif



Whose game to put those on the Christmas table - Jerry??

Edited by Foogle, 22 December 2012 - 07:01 PM.


#18 MiSS_E

Posted 22 December 2012 - 07:11 PM

QUOTE (Poet in New York @ 22/12/2012, 12:37 PM) <{POST_SNAPBACK}>
Can you imagine serving that up? I would kind of like to, just to see the reaction.  laugh.gif

eta; I'm trying to guess the ingredients, from the bottom up... parsley, thinly sliced radish?, tinned spam (cubed  sick.gif ), red and yellow capsicum, peas, topped with a slice of boiled egg. Encased lovingly in salmon flavoured aspic.


ohh, it's radish! I thought it looked like 'seafood extender'. Thankyou, you saved my jelly thing from being disgusting.

#19 Unatheowl

Posted 22 December 2012 - 07:11 PM

wow, how 70's.  THat looks horrific.  However, if you could add some sort of flavouring to the jelly it may work.

My grandmother used to make calves foot jelly and I will admit it was very nice...

#20 chat

Posted 22 December 2012 - 07:30 PM

That looks disgusting lol. My grandparents always had the red and green jelly at Christmas. My cousins and I used to always sneak peas into each others soft drinks though sick.gif

#21 Michelle4

Posted 22 December 2012 - 08:09 PM

QUOTE (Unatheowl @ 22/12/2012, 08:11 PM) <{POST_SNAPBACK}>
wow, how 70's.  THat looks horrific.  However, if you could add some sort of flavouring to the jelly it may work.

My grandmother used to make calves foot jelly and I will admit it was very nice...



Wasn't calves foot jelly handed out in "Pollyanna"  lol

btw love this thread


#22 mrsboof

Posted 22 December 2012 - 08:16 PM

Jellied Peas and Jellied beetroot were always a staple at my mum's family xmas day lunch!  My DH was horrified when he realised that I wasn't just pulling his leg about it.

I'm pretty sure they just added gelatine into the 'pea juice' that came in the tin

It was always freaky being served a 'slab' of peas, but at least they didn't roll off your plate.  biggrin.gif

Edited by mrsboof, 22 December 2012 - 08:23 PM.


#23 ali-song

Posted 22 December 2012 - 08:47 PM

I have in my hands a vintage Davis Gelatine cookbook circa 1954. Who wants recipes? Jellied beetroot perhaps?

(It doesn't have jellied peas, but does have a recipe for vegetable aspic, which appears to be the base for a bunch of savory jelly goodness.)

ETA: I think this should give you jellied peas:
3 teaspoons gelatine dissolved in 3 tablespoons hot water
1/2 pint cold water
2 tablespoons lemon juice
3 tablespoons vinegar
3 tablespoons sugar
1 teaspoon salt

To dissolved gelatine add cold water, lemon juice, vinegar, sugar, and salt. Stir well, when the sugar is dissolved use as required. Never use more jelly than solid ingredients; use equal parts of slightly more solids. Let the jelly mixture thicken slightly before adding the solids.

Edited by ali-song, 22 December 2012 - 09:11 PM.





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