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Sugar Snap Peas (Aspargeserter)

Sugar snap peas (aspargeserter) are washed and boiled in salted water (originally 1/2 hour, in modern terms a few minutes), arranged at once on a warm platter with a warm napkin and served with asparagus butter (melted butter). Erken 1914.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 367 (falt i det fri)

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About the dish

"Aspargeserter" (asparagus peas) is Erken's name for sugar snap peas where the whole pod is eaten. They were treated like asparagus and served in the same refined manner, on a warm napkin with asparagus butter.

How to make it

  1. 1

    Wash the peas

    Wash the sugar snap peas well.

  2. 2

    Boil

    Put them in boiling, salted water. The original boils them 1/2 hour; modern sugar snap peas are tender after 3-5 minutes.

  3. 3

    Serve

    Arrange the peas at once on a warm platter with a very warm, folded napkin. Serve asparagus butter alongside.

Changes from the original

The cooking time is mentioned as in the original, but it is added that modern sugar snap peas need only a few minutes. Amounts are estimated, as the original does not give them.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 367) → 1949 (korrekturlest, s. 405)~45% av teksten endretfjernetlagt til
Aspargeserterne Aspargeserter. Aspargesertene vaskes, sættes settes over ilden varmen i kokende, saltet vand, vann, koker 1/2 ½ time. Anrettes øieblikkelig paa på et varmt fat, hvorpaa hvorpå er lagt en meget varm, sammenfoldet serviet. serviett. Aspargessmør serveres til.

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Frequently asked questions

How are sugar snap peas (aspargeserter) cooked?
They are washed and put straight into boiling, salted water. In the original 1914 recipe they boil for half an hour - with today's fresh sugar snap peas they are usually tender much faster, so taste as you go.
How are they arranged?
Right after boiling, on a warm platter with a very warm, folded napkin underneath. The napkin absorbs the cooking water draining off the peas.
What is served alongside?
Asparagus butter - that is, melted butter, as served with asparagus. Hence the name aspargeserter (asparagus peas).
Where does the recipe come from?
Henriette Schonberg Erken's Stor kokebok from 1914, page 367, in the chapter on root vegetables and greens.

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