Bottled Green Peas

About the dish

Fra Erken og Steens «Kogebog for skole og hjem» (1900). Henkokning av grønne erter på korkede flasker som pakkes i hø for å hindre at glasset sprekker under kokingen – en tidlig hermetiseringsmetode fra før patentglassenes tid. Boken gir også en enklere kaldvannsvariant.

How to make it

1. 1

   Fill the bottles

   Fill the shelled peas into dry bottles. Shake the bottles as you fill them, so that no empty spaces form.

2. 2

   Cork and pack

   Cork and seal the bottles with wax, and wrap them in hay. Place them in a pot and pour in cold water until it rises above the bottle necks.

3. 3

   Boil slowly

   Boil evenly and slowly for 1 hour.

4. 4

   Cool gradually

   Lift the pot off the heat and let the bottles stand in the water for ½ hour. Take them out, and after a further ½ hour put them in a tub of cold water until they are completely cold.

5. 5

   Storage

   Store in a dark and cool place. Alternatively, the peas can be bottled with just cold water; the bottles are corked, sealed with wax and stored in sand in a dry cellar.