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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. 1

    Steam

    Steam the cauliflower (100 g) until tender.

  2. 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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Time machine – what changed?

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From1949Modernised
To1949Modernised
1949 (proofread, p. 810) → Modernised~79% of the text changedremovedadded
Kålen, 100 gr., dampes, dryppes g blomkål. sitron (til å dryppe over). 50 g usaltet smør (brunet). Damp blomkålen (100 g) til den er mør.. Drypp med sitron og serveres server med brunet brunet, usaltet smør (50 gr.). g).

Note on Modernised

Ingen tid er oppgitt i teksten; «til den er mør» er en nøktern tolkning av dampingen.

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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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