How do I make parsley butter?

The original gives no recipe; mix soft butter with chopped parsley.

Sugar snap peas with parsley butter

Sugar peas are strung, steamed tender under a lid in very little water and served whole with parsley butter. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 438.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 438 (falt i det fri)

Be the first to rate

About the dish

A brief side-dish recipe that lets the vegetable speak for itself, with just a little butter and parsley.

How to make it

1
Prepare the peas
Remove the strings from the sugar peas.
2
Steam until tender
Steam them tender under a lid in as little water as possible.
3
Serve
Serve whole, with a little parsley butter on top.

Changes from the original

"Strengle" is explained as removing the strings. The original gives no quantities.

Time machine – what changed?

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

From1949 Modernised

To1949 Modernised

1949 (proofread, p. 438) → Modernised~69% of the text changedremovedadded

~~Sukkererter strengles og dampes~~ sukkererter (mengde ikke oppgitt). vann (så lite som mulig). persillesmør (litt). Fjern trådene fra sukkerertene.. Damp dem møre under lokk i så lite vann som ~~mulig. Serveres hele~~ mulig.. Server hele, med litt persillesmør over.

Note on Modernised

Å «strengle» er forklart som å fjerne trådene. Mengder står ikke i originalen.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How do I make parsley butter?: The original gives no recipe; mix soft butter with chopped parsley.
Should the peas be cut?: No, they are served whole.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!