Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Sugar snap peas, salted

Salted sugar snap peas: 600 g peas cut into 2–3 pieces are layered with 6 dl salt and 3 dl sugar; the next day the brine is boiled up, cooled, and poured back under a weight.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 608 (falt i det fri)

Be the first to rate

About the dish

From the chapter "Salting of vegetables" in "Stor kokebok" (1914), where vegetables are layered with salt in crocks or tubs.

How to make it

  1. 1

    Clean the peas

    Wash the peas, dry them, remove the strings, and cut them into 2–3 pieces on the diagonal.

  2. 2

    Layer them

    Place the peas in a crock in layers with salt and sugar.

  3. 3

    Boil up the brine

    The next day, pour off the brine, bring it to a boil, cool it, and pour it back over the peas.

  4. 4

    Weight

    Put a weight on top and set the crock in a cool place.

Changes from the original

"Parts" has been interpreted as deciliters. The method has been divided into numbered steps and put into modern language.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 608) → Modernisert~79% av teksten endretfjernetlagt til
600 gr. erter g sukkererter. 6 del. dl salt (grovt salt). 3 del. dl sukker. Erterne vaskes, tørres, strengles Vask ertene, tørk dem, fjern trådene og skjæres skjær dem i 2 å 3 dele paa skråa; lægges 2–3 deler på skrå.. Legg ertene i en krukke lagvis med salt og sukker. Næste sukker.. Neste dag heldes heller du laken fra, gives gir den et opkok, avkjøles oppkok, avkjøler den og heldes over. Pres paa. heller den tilbake over ertene.. Legg press på og sett krukken kjølig.

Note til Modernisert

«del.» er tolket som desiliter. Fremgangsmåten er delt i nummererte trinn og satt i moderne språk.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How are the sugar snap peas prepared before salting?
The peas are washed, dried, and strung (the strings removed). Then they are cut on the diagonal into 2–3 pieces before being placed in the crock.
What are the peas packed down with?
They are layered in a crock with salt and sugar — 6 dl salt and 3 dl sugar for 600 g of peas.
What do you do the day after?
Then the brine is poured off, boiled up, cooled, and poured back over the peas. Finally a weight is placed on top.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 608, in the chapter on salting vegetables.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!