Dried peas are made by sorting the peas by size, blanching them for 3-5 minutes in 5 l water with 30 g sugar and 15 g salt, cooling, placing them on a cloth and drying on racks at 60 C for 3-4 hours. From Erken's Stor kokebok (1949), p. 730.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 730 (falt i det fri)
Erken stresses sorting the peas "conscientiously" by size before blanching and drying.
Sort
Sort the peas conscientiously by size.
Blanch
Blanch them for 3-5 minutes in 5 l water with 30 g sugar and 15 g salt.
Cool
Cool the peas and place them on a cloth.
Dry
Spread them at once over the drying racks and dry at 60 C for 3-4 hours.
The original does not state the quantity of peas.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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