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Green Beans I

Green beans are boiled tender in salted water, drained and served with cold butter and finely chopped parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 397 (falt i det fri)

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About the dish

Green beans (long, slender snap beans) were grown in Norwegian gardens and regarded as a delicacy. The dish is as simple as possible: boiled beans with cold butter and parsley.

How to make it

  1. 1

    Prepare

    Wash and string the beans.

  2. 2

    Boil

    Put the beans in boiling, salted water and boil them tender.

  3. 3

    Serve

    Drain off the water, and place the cold butter and the finely chopped parsley over the beans.

Changes from the original

Old measures are converted to grams, liters and spoons.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 397) → Modernisert~83% av teksten endretfjernetlagt til
250 gr. bønner g aspargesbønner (vasket og strenget). 60 gr. g smør (kaldt). 1 spiseske persille spiseskje finhakket persille. 1 teske salt ts salt. 1 l. vand. De vaskede, strenglede bønner sættes over ilden l vann. Vask og streng bønnene.. Legg bønnene i det kokende, saltede vand. Naar de er møre, frasiles vandet; saltet vann og kok dem møre.. Sil av vannet, og legg det kolde smør kalde smøret og den finhakkede persille haves persillen over bønnerne. bønnene.

Note til Modernisert

Gamle mål er omregnet til gram, liter og skjeer.

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Frequently asked questions

How long does it take to boil the beans?
Count on around 20 minutes in boiling, salted water - they should be tender. Total time including cleaning is about 25 minutes.
What does it mean to string the beans?
It means removing the thread-like "strings" along the sides of the pod, in addition to washing them and cutting off the ends.
Should the butter be melted?
No, the recipe uses cold butter (60 g) that is placed over the drained beans together with 1 tablespoon of finely chopped parsley, so it melts from the heat.
How many servings does the recipe make?
250 g beans makes about 3 servings as a side dish. The recipe is from Henriette Schonberg Erken's Stor kokebok (1914), p. 397.

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