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Russian Peas (Marrowfat Peas)

Dried Russian peas soaked 1–2 days, boiled tender in the soaking water about 1½ hours and stirred with butter, salt, sugar and parsley; can be thickened with a little wheat flour.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 397 (falt i det fri)

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About the dish

"Russian peas" were large, dried green peas sold in Norwegian grocery shops. The dish shows how dried legumes provided a vegetable side dish even out of season.

How to make it

  1. 1

    Soak

    Wash the peas and put them in the cold water for 1–2 days.

  2. 2

    Boil

    Boil the peas tender in the same water, about 1½ hours. The water should by then be almost completely boiled down.

  3. 3

    Season

    Stir in butter, salt, sugar and parsley. If you want a smoother stew, stir the butter together with a heaped teaspoon of wheat flour before stirring it in.

Changes from the original

Old measures have been converted to grams, liters and spoons. The soaking time has been kept as in the original (1–2 days).

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 438) → 1914 (proofread, p. 397)~41% of the text changedremovedadded
150 gr. russiske erter 1 l. liter koldt vann ½ teskje vand 1 teske salt 1 teskje teske sukker 60 gr. smør 1 spiseskje spiseske finhakket persille. persille Vask ertene erterne og legg læg dem i det kolde vann i vand 1 å 2 døgn. Man døgn, og man koker dem i samme vann vand, til de er møre, ca. 1½ time. Vannet Vandet er da som regel innkokt, indkokt, og ertene erterne irøres smør, salt, sukker og persille. Vil man ha stuingen jevnere, kan man røre smøret smørret sammen med 1 toppet teskje teske hvetemel.

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Frequently asked questions

How long must the Russian peas soak?
The peas are washed and put in 1 liter of cold water for 1–2 days. They are then boiled in the same water.
How long is the cooking time?
About 1½ hours, until the peas are tender. The water is usually boiled down by then.
How do I get a smoother stew?
Stir the butter (60 g) together with 1 heaped teaspoon of wheat flour before stirring it into the peas, along with salt, sugar and finely chopped parsley.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 397, in the chapter on root vegetables and vegetables.

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