From Martino of Cuomo's Art of Cooking, p.66 in the 2005 Jeremy Parzen translation:
Take some unshelled peas and boil. Take some marbled salt-cured meat and thinly slice into pieces half the size of your finger and lightly fry; add the peas to the salt-cured meat. Add a little verjuice, some sodden wine, or some sugar, and a bit of cinnamon.
My Redaction:24 oz snowpeas in shell
1/2 lb. cured bacon
1/4 cup verjuice or wine vinegar + sugar
1/2 tsp cinnamon
Boil peas in salted water until they soften and their color changes. Drain. Cut bacon into 1/2" pieces and fry until fat has rendered out and pieces have begun to brown. Add peas, verjuice, and cinnamon, and continue frying until ingredients have blended, and peas begin to come apart on their own.