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Krydder og tilsetning

2 recipes · Sauser

2 krydder og tilsetning recipes from the “Big Cookbook,” in the sauser category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Mustard

    Erken's homemade mustard from 1914: mustard powder, wheat flour, and salt are stirred with warm water into a smooth paste; chopped onion is cooked 10 minutes with vinegar, mushroom ketchup, and anchovy essence, mixed in, and simmered 2–3 minutes. Cooled completely, bottled in small bottles with a tight cork, and stored cold and dry.

  • Spinach green (green coloring butter)

    Spinach green (beurre colorant vert) from Erken 1914: 500 g spinach is cleaned, the juice wrung out, the spinach dried and pounded with half its weight in dairy butter, pressed through a sieve, and stored cold as a natural green food color for sauces.