Why should the peas be sorted by size?

So that they blanch and dry evenly. Different sizes take different times, and some peas would then turn out too hard or too soft.

What is added to the blanching water?

To 5 liters of water, add 30 g sugar and 15 g salt. The peas are blanched in this and spread out on the drying racks immediately.

What temperature and time are used for the drying?

The peas are dried at 50–60 °C for 3–4 hours.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 607, in the chapter on drying fruit and vegetables.

Peas (Drying)

Green peas sorted by size, blanched in 5 l water with 30 g sugar and 15 g salt, and dried at 50–60 °C for 3–4 hours.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 607 (falt i det fri)

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About the dish

Sorting by size was important so the peas would dry and later cook evenly.

How to make it

1
Sort
Sort the peas carefully by size so they dry evenly.
2
Blanch
Bring 5 liters of water to a boil with 30 g sugar and 15 g salt, and blanch the peas in this.
3
Dry
Spread the peas out on the drying racks immediately and dry them at 50–60 °C (140 °F) for 3–4 hours.

Changes from the original

Quantities are kept (5 l water, 30 g sugar, 15 g salt); the wording of the steps is modernized.

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 607) → 1949 (korrekturlest, s. 437)~97% av teksten endretfjernetlagt til

~~Erter. Erterne sorteres samvittighetsfuldt efter størrelsen, forvelles i 5 l. vand, tilsat 30 gr. sukker~~ Ertene settes over varmen med så meget kokende vann at det nettop står over dem, tilsettes salt, sukker, salatbode og 15 persille. Når ertene er møre, siles kraften fra og innkokes. Ertene presses gjennem sikt. Til 1 liter puré tilsettes 125 gr. ~~salt, lægges straks utover tørrehylderne; tørres ved 50—60° C. i 3—4 timer.~~ smør, og den innkokte kraft, gis et opkok.

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Frequently asked questions

Why should the peas be sorted by size?: So that they blanch and dry evenly. Different sizes take different times, and some peas would then turn out too hard or too soft.
What is added to the blanching water?: To 5 liters of water, add 30 g sugar and 15 g salt. The peas are blanched in this and spread out on the drying racks immediately.
What temperature and time are used for the drying?: The peas are dried at 50–60 °C for 3–4 hours.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 607, in the chapter on drying fruit and vegetables.

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