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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. 1

    Sort

    Sort the peas carefully by size so they dry evenly.

  2. 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. 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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 607) → Modernised~86% of the text changedremovedadded
Erter. Erterne sorteres samvittighetsfuldt efter størrelsen, forvelles i grønne erter (nyplukkede, uten belg). 5 l. vand, tilsat l vann (til forvelling). 30 gr. g sukker. 15 g salt. Sorter ertene nøye etter størrelse så de tørker jevnt.. Kok opp 5 liter vann med 30 g sukker og 15 gr. g salt, lægges og forvell ertene i dette.. Legg ertene straks utover tørrehylderne; tørres tørkehyllene og tørk dem ved 50—60° C. 50–60 °C i 3—4 3–4 timer.

Note on Modernised

Mengder er beholdt (5 l vann, 30 g sukker, 15 g salt); språket i trinnene er modernisert.

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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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