Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 810
Kålen, 100 gr., dampes, dryppes med sitron og serveres med brunet usaltet smør (50 gr.).
Cauliflower (steamed, with browned butter)
Cauliflower is steamed, sprinkled with lemon and served with browned unsalted butter. From Erken's Stor kokebok (1949), p. 810.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 810 (falt i det fri)
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About the dish
A simple vegetable dish from the invalid-cookery chapter; it uses steamed cabbage and unsalted butter.
How to make it
- 1
Steam
Steam the cauliflower (100 g) until tender.
- 2
Serve
Sprinkle with lemon and serve with browned, unsalted butter (50 g).
Changes from the original
No time is given in the text; "until tender" is a sober reading of the steaming.
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Smør
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Frequently asked questions
- How much cauliflower?
- 100 g per portion.
- Why unsalted butter?
- The dish is invalid food, and the text uses unsalted butter.
- How is it prepared?
- Steamed, sprinkled with lemon and served with browned butter.
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