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Young Green Peas or Pods

4 servings

Ingredients

• Peas (early English marrowfat peas/Rittererbse) (as needed)
• Salt (a little)
• Butter (a little)
• Flour (a little)
• Sugar (a little)
• Parsley, chopped (a little)

Instructions

1. It is best to use early English marrowfat peas, also known as 'Rittererbse', not too young, but when they have reached half their size and are still juicy.
2. Shell the peas, rinse them in cold water, and bring them to a boil a few times in lightly salted boiling water; then proceed as usual for canning in tin cans.
3. To prepare, make a light roux from butter and flour, add a little of the pea broth, add the peas and a piece of fresh butter, along with a little sugar and salt as needed.
4. Let the peas just come to a boil in this mixture, and before serving, mix with a little chopped parsley.

Modernized from a treasured 19th-century German cookbook.