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Peas (petits pois)

Green peas boiled in a little salted water, shaken dry and stirred together with plenty of butter, parsley and a pinch of sugar; dried peas may be used after soaking.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 396 (falt i det fri)

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About the dish

Erken's basic recipe for butter-glazed green peas, the classic French "petits pois" as a side dish for meat and poultry. She counts on plenty of butter – 90 grams to half a liter of peas.

How to make it

  1. 1

    Boil the peas

    Clean the peas and put them in boiling, salted water – just enough water to cover the peas.

  2. 2

    Strain off

    When the peas are tender, strain off the water and shake the peas dry in the pot over high heat.

  3. 3

    Season

    Stir in the butter, the finely chopped parsley and a pinch of sugar. Serve immediately.

  4. 4

    Variant with dried peas

    Dried green peas are soaked (rehydrated), boiled tender and prepared in the same way.

Changes from the original

Quantities are specified in modern measures based on the original's "to ½ liter of peas take 90 g butter." "A good spoonful of butter" is converted to grams, and "knivsod" is written as a pinch.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 396) → 1949 (proofread, p. 437)~64% of the text changedremovedadded
erter vand salt smør persille sukker Pilerter Pillerter eller marverter renses, sættes settes over ilden varmen i kokende, saltet vand, saa meget, vann, så meget at det netop staar nettop står over erterne. Naar ertene. Når de er kokt, siles vandet vannet fra, erterne ertene rystes tørre over sterk varme, irøres en god ske skje smør og 1 spiseske spiseskje finhakket persille samt en knivsod knivsodd sukker. Til ½ liter erter tages 90 gr. smør. Tørrede, grønne erter utvandes, kokes og tillages paa samme maate.

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Frequently asked questions

Which peas can be used?
Shelling peas or marrowfat peas (fresh green peas). Dried green peas can also be used – they are soaked first, boiled and prepared in the same way.
How much water and butter should I use?
Just enough boiling, salted water to sit right at the top of the peas. For ½ liter of peas, count on 90 g butter, plus 1 tablespoon finely chopped parsley and a pinch of sugar.
How do I avoid watery peas?
Strain off the water once the peas are cooked, and shake them dry over high heat before stirring in butter, parsley and sugar.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 396.

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