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H. Schønberg ErkenArkivet
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Seasonings and additions

2 recipes · Sauces

2 seasonings and additions recipes from the “Big Cookbook,” in the sauces category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Mustard

    Homemade mustard from Erken (1914): mustard powder, flour and salt stirred to a paste, mixed with onion cooked in vinegar and anchovy essence.

  • Spinach green (green coloring butter)

    Spinach green (beurre colorant vert) from Erken 1914: spinach pounded with butter and sieved, stored cold as a natural green food color for sauces.