Potatoes & vegetables
31 recipes
Historical recipe for green beans from «Kogebog for skole og hjem» (1900): green beans boiled tender and served with melted butter and parsley. Modernised.
Browned potatoes from Erken and Caroline Steen's cookbook of 1900. Boiled potatoes tossed in browned butter with a little sugar until light brown.
English potatoes from Erken and Caroline Steen's cookbook of 1900. Scooped-out potato balls boiled and tossed in cold butter and finely chopped parsley.
French potatoes from Erken and Caroline Steen's cookbook of 1900. Wafer-thin potato slices fried crisp in lard and salted – an early French fry.
Historic recipe for glazed chestnuts steamed tender in butter, sugar and jus. A fine accompaniment to roast. From Erken & Steen's cookbook of 1900, modernised.
Carrots and peas from "Kogebog for skole og hjem" (1900): carrot balls and peas boiled in butter and sugar with parsley. Modernised with metric measures.
Simple historical recipe for fresh cress sprinkled with vinegar and sugar, served as a fresh salad. From Erken & Steen's cookbook of 1900, modernised.
Boiled cauliflower from "Kogebog for skole og hjem" (1900): a whole head boiled in salted water and served with melted butter and parsley. Modernised.
Simple historical recipe for green peas boiled tender and folded in butter and finely chopped parsley. From Erken & Steen's 1900 cookbook, modernised.
Boiled carrots from "Kogebog for skole og hjem" (1900): par-boiled, then simmered tender in butter, sugar and meat stock. Modernised with metric measures.
Boiled potatoes from Erken and Caroline Steen's cookbook (1900): the right amount of salt, pre-soaking, and the difference between peeled and new potatoes.
Potatoes with onion from Erken and Caroline Steen's cookbook (1900): boiled potato slices browned in butter with onion, salt, pepper and parsley.
Potato croquettes from Erken and Caroline Steen's cookbook (1900): mashed potato stirred with butter, potato starch and egg yolks, baked light brown.
Potato purée from Erken and Caroline Steen's cookbook of 1900. Mashed potato stirred with butter, milk and nutmeg into a smooth, flavourful mash.
Potato border from Erken and Caroline Steen's cookbook of 1900. Mashed potato with butter, egg yolk and milk shaped into a decorative ring on the serving dish.
Potato roulettes from Erken and Caroline Steen's cookbook of 1900. Mashed potato with butter and egg yolk, breaded in rusk crumbs and egg white and fried crisp.
Historical recipe for roasted chestnuts cooked in a thick layer of salt in the oven until the shells split. From Erken & Steen's 1900 cookbook, modernised.
Brussels sprouts from "Kogebog for skole og hjem" (1900): firm sprouts blanched and boiled tender, seasoned with butter and pepper. Modernised.
String beans boiled tender and folded into a white sauce of butter, milk and nutmeg. From Erken & Steen's cookbook (1900), modernised.
Creamed carrots from "Kogebog for skole og hjem" (1900): fine carrot strips steamed in butter and sugar with parsley. Modernised with metric measures.
Creamed turnips from "Kogebog for skole og hjem" (1900): turnips boiled tender and folded into a roux-based sauce with parsley. Modernised.
Creamed potatoes from Erken and Caroline Steen's cookbook of 1900. Boiled potatoes in a white butter-and-milk sauce sprinkled with finely chopped parsley.
Salsify roots boiled tender and creamed in a light sauce thickened with the cooking liquid. From Erken & Steen's cookbook (1900), modernised.
Creamed cabbage from "Kogebog for skole og hjem" (1900): a cabbage head boiled tender and simmered in a roux-based milk sauce with nutmeg. Modernised.
Creamed swede from "Kogebog for skole og hjem" (1900): swede boiled tender and folded into a roux-based milk sauce. Modernised with metric measures.
Creamed celeriac from "Kogebog for skole og hjem" (1900): celeriac boiled to a purée and folded into a roux-based sauce with parsley. Modernised.
Creamed spinach: blanched spinach folded into a thickened white sauce with nutmeg and sugar. From Erken & Steen's cookbook (1900), modernised.
Creamed sorrel from "Kogebog for skole og hjem" (1900): boiled sorrel folded into a roux-based sauce with mace. Modernised with metric measures.
Sugar snap peas boiled with carrot and lightly thickened with a butter-flour paste, seasoned with parsley. From Erken & Steen's 1900 cookbook, modernised.
Surkål (braised cabbage) from "Kogebog for skole og hjem" (1900): shredded cabbage cooked in meat stock with caraway, soured with vinegar and sugar.
Historical recipe for a simple tomato salad with oil, vinegar and parsley in an onion-rubbed bowl. From Erken & Steen's cookbook of 1900, modernised.