Legumes

Erken's legume patties (1914): cooked brown beans, carrots and celeriac ground with pork and onion, shaped into patties and fried, with brown sauce.

Legume pudding from Erken (1914): 500 g cooked legumes mashed with carrots or celeriac, butter, egg and potato starch, baked in a greased and dusted mold.

Broad beans (fèves de marais) from Erken (1914): beans shelled, blanched and peeled, cooked tender under a lid with butter, sprinkled with chopped parsley.

Broad beans with butter (fèves au beurre) from Erken (1914): beans cooked tender in salted water, dried off over the heat and tossed in butter or cream.

Erken's brown beans: soaked beans cooked tender and seasoned with browned pork belly, vinegar, sugar and salt. The pork is arranged around the beans.

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 from Erken (1914) of lentils, white beans and green peas, breaded and fried in butter or used to fill hollowed cabbage.

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 ground with celeriac and potatoes, baked in a water bath about 1 hour. With brown 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 pressed through a sieve, mixed with a milk-soaked roll and egg, and baked in a greased dish for 1 hour.

Erken's lentil cakes I (1914): cooked lentils and white beans ground with potatoes and macaroni, fried as cakes or baked as pudding. With brown sauce.

Erken's lentil croquettes (1914): cooked lentils ground with potatoes, egg, parsley and rusk crumbs, shaped into small sausages or cakes and fried.

Purée of fava beans (purée de fèves) from Erken (1914): beans boiled tender, sieved and seasoned with butter and salt, made like pea purée.

Erken's purée of dried green peas: soaked, boiled tender, sieved 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 boiled tender in meat stock with butter, reduced, thickened with cold butter and tossed with chopped parsley.