Hedeby, Peas in a Bag from An Early Meal by Serra & Tunberg ©2013 ISBN 978-91-981056-0-5 pg.


  • 6dl dried yellow or grey peas
  • 1 tbsp dried or ½ dl fresh thyme
  • 250 wil leek or scallions
  • 3L stock, minimum


  1. Soak peas in water overnight
  2. Chop thyme and leek coarsely.
  3. Faill a bag or cloth with the peasn mixed with herbs and close or sew the bag shut.
  4. Make a good stock off whatever meat you have left over or plan to boil anyway.
  5. Add the bag and let it cook until the peas are getting soft, about two hours.
  6. Open and serve, preferably with the meat used for stock.


  • Both yellow and grey peas are available online, “dried whole pea grey”.
  • Scallions are going to be easier to come by.\


Page created and published 9/17/21 (C)M. Bartlett (Some parts otherwise copyright)
Last updated 9/17/21