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Cauliflower with ham sauce

Cauliflower boiled just tender, covered with lightly browned cubes of fatty smoked ham and a thick white sauce, sprinkled with grated cheese and gratinated in a hot oven. From Erken's Stor kokebok (1949), p. 30.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 30 (falt i det fri)

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About the dish

Erken serves the dish in the same ovenproof dish; the book mentions a Jena glass dish. The text breaks off mid-sentence about garnish.

How to make it

  1. 1

    Boil the cauliflower

    Let the cauliflower sit in water with a little vinegar for half an hour. Boil it just tender in lightly salted water and turn it after a few minutes. For the first 5 minutes it should boil without a lid, then with the lid on. Place it on a serving dish that can take oven heat.

  2. 2

    Brown the ham

    Cut the ham into small cubes and brown lightly in the fat. Pour it over the cauliflower.

  3. 3

    Make the sauce

    Let the butter just change colour, without browning. Add the flour and then the milk little by little. Let the sauce boil for 3-4 minutes, season with salt and pepper and pour over the cauliflower. The sauce should be so thick that it does not run off.

  4. 4

    Gratinate

    Sprinkle the grated cheese over and put the dish in a good hot oven (about 225 C) until lightly gratinated. Serve in the same dish.

Changes from the original

Tablespoons written as tbsp. The milk amount '5-6 dd.' is kept as dessert spoons and given in the note. Oven interpreted as about 225 C. The end of the original text ('Garnish with') is cut off and omitted.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 30)~73% of the text changedremovedadded
stk 1 à 2 blomkålhoder (1–2). eddik (litt, til bløtlegging). 100 g gr. fett (til å brune skinken). 100 g gr. fet, røkt skinke. skinke 2 ss smør. spiseskjeer smør 3 ss hvetemel. dessertskje spiseskjeer hvetemel 5—6 dd. melk (5–6). salt. pepper. salt pepper 3 ss revet, spiseskjeer reven, skarp ost. La blomkålen ligge Kålen legges i vann med litt eddik i en halv ½ time. Kok den så vidt Koker derefter såvidt mør i lett saltet vann og snu vann. Snu kålen når den etter har kokt noen minutter. De første 5 minuttene skal den minutter bør kålen koke uten lokk, uten, siden med lokk. Legg den Legges på et serveringsfat som tåler ovnsvarme.. Skjær skinken ovns varmen — her lagt i Jena glassfat. — Skinken skjæres i små terninger og brun den brunes lett i fettet. Hell den eget fett. Helles over kålen.. La kålen. Til sausen skal smøret bare såvidt skifte farge, uten å brunes. Tilsett farve — ikke brunes — tilsettes melet og deretter melken litt etter litt. La sausen koke i 3–4 efter litt melken; koker 3—4 minutter, smak til med salt og pepper og hell den helles over kålen. Sausen kålen; sausen skal være så tykk at den ikke renner av.. Strø den av. Den revne osten over og sett retten ost strøes over. Retten settes i god, varm ovn (ca. 225 °C) til den er lett gratinert. Server for å gratineres litt. Ser veres i samme fat. Pyntes med

Note on Modernised

Spiseskjeer er skrevet som ss. Melkemengden «5–6 dd.» er beholdt som dessertskje og står i parentes. Ovn tolket som ca. 225 °C. Slutten på originalteksten («Pyntes med») er avbrutt og utelatt.

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Frequently asked questions

Why is the cauliflower turned during boiling?
Erken says to turn it after a few minutes, and that it first boils without a lid for 5 minutes.
Can the dish be served in the dish it is gratinated in?
Yes, Erken serves it in the same ovenproof dish.

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