Erken's sugar snap peas are boiled with finely cut carrots in salted water, thickened with butter and flour, and seasoned with parsley and a knife's tip of sugar.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 397 (falt i det fri)
Sugar snap peas were one of the fine garden vegetables in Norwegian kitchen gardens around 1900. Here Erken combines them with carrots into a light, thickened dish — a typical summer accompaniment to boiled meat or fish.
Clean the peas
Wash and string the peas, and cut them on the diagonal. Clean the carrots and cut them into fine sticks or slices.
Boil
Place the peas and carrots in boiling, salted water and boil them tender.
Thicken the dish
Rub the flour into the butter, stir it into the vegetables with a little of the cooking liquid, and bring to a boil.
Finish
Add finely chopped parsley and a knife's tip of sugar, and serve immediately.
Amounts are estimated from Erken's comparable pea dishes, since the original ingredient list is mixed up with the neighboring recipe in the column typesetting. Old measures have been converted to grams, deciliters, and tablespoons.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Gulrot
Smør
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