Belgfrukter

Erken's legume patties from 1914: cooked brown beans, carrots, and celeriac ground with pork and onion, blended with potato starch, egg, spices, and breadcrumbs, formed into patties and fried in butter. Served with brown sauce.

A pudding of 500 g cooked legumes mashed with cooked carrots or celeriac, butter, potato starch, 4 egg yolks, 2 stiffly beaten egg whites, and breadcrumbs, baked in a greased and dusted mold.

Erken's "Welsh beans" (broad beans/fava), 1914: the beans are shelled just before cooking, blanched and peeled, cooked tender under a lid in 2–3 dl boiling salted water with 1 tbsp butter, and sprinkled with finely chopped parsley.

Erken (1914): broad beans are cooked tender in salted water, dried off over the heat, and tossed in 90 g butter per 500 g beans — alternatively 3 tbsp heavy cream.

Erken's brown beans: soaked brown beans cooked tender in 1 liter of water; lightly salted pork belly is browned, the fat is poured over the beans, which are seasoned with vinegar, sugar and salt. The pork is arranged around the beans when serving.

A short recipe from Erken (1914): flageolets, the green ripe seeds of the string bean, are boiled and served piping hot with asparagus butter.

A meatless croquette mixture of 1 liter cooked lentils, white beans and green peas mashed with egg, leek, parsley, lemon juice and salt; breaded in rusk crumbs and fried in butter, or used as a filling in a hollowed-out white cabbage boiled 1 1/2 hours.

Dried green peas are soaked and simmered 2½–3 hours in 8 dl water with onion and salt, stirred with 60 g butter, and sprinkled with finely chopped parsley.

Erken's white bean pudding (1914): cooked white beans are ground with cooked celeriac and potatoes, stirred into melted butter and milk, brought to a boil, mixed with egg yolks and seasonings, and stiffly beaten whites folded in. Baked in a greased mold in a water bath for about 1 hour. Served with brown sauce or tomato sauce.

White beans au beurre: soaked white beans simmered tender in cold water about 3 hours, thinned with meat stock, and finished with 100 g butter, salt and pepper.

Erken's lentil aubin from 1914: cooked lentils are pressed through a sieve, mixed with a milk-soaked roll, egg, and salt, optionally with stiffly beaten egg whites, and baked in a greased dish for 1 hour.

Erken's lentil cakes (1914): cooked lentils and white beans are ground with cooked potatoes, mixed with cooked chopped macaroni, potato starch, breadcrumbs, milk, spices, and egg yolks, with stiffly beaten whites folded in. Fried as cakes or baked as a pudding for 1 hour. Served with brown sauce or tomato sauce.

Erken's lentil croquettes (1914): cooked, well-drained lentils are ground with cooked potatoes, mixed with egg, parsley, rusk crumbs, and salt, shaped into small sausages or flat cakes, and fried in lard or butter. The same method works for beans and peas, which are served with potato salad.

A brief cross-reference recipe in Erken (1914): purée of "vælske" beans (fava beans) is made the same way as pea purée, that is, the beans are boiled tender, pressed through a sieve and seasoned with butter and salt.

Erken's purée of dried green peas: peas are soaked, boiled tender in water, thinned with beef stock, passed through a sieve, seasoned with salt and pepper and finished with cold butter. Served in tartlets or croustades alongside roast meat.

A simple recipe from Erken's Stor kokebok (1914) in which wax beans are boiled tender in salted water like string beans and served with creamed butter.

Erken's stewed wax beans (1914): 500 g beans are cut into 3 cm pieces, boiled tender in a little meat stock with 60 g butter, salt and pepper, reduced uncovered for the last quarter hour, thickened with 1 tbsp cold butter and tossed with chopped parsley.