Pillerter are made from 2 l cleaned peas mixed with 3/4 kg salt and 3/4 kg sugar and stirred cold for half an hour, then filled into bottles or jars. When used, the cooking water is poured away the first two times. From Erken's Stor kokebok (1949), pp. 732-733.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 732 (falt i det fri)
A salting and sugaring method for peas kept without cooking, where the cooking water must be changed on use.
Mix
Mix the cleaned peas with salt and sugar.
Stir cold
Stir cold for 1/2 hour.
Fill
Fill bottles that are corked, or jars.
Use
When the peas are to be used, pour away the cooking water the first two times.
Note
Store cool and discard the peas if they grow mould or smell fermented.
The recipe appears twice (pp. 732 and 733) and has been merged; in the second text the amounts are distorted by scanning, so the first is followed. Food safety advice is added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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