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Broad Beans with Butter (fèves au beurre)

Erken (1914): broad beans are cooked tender in salted water, dried off over the heat, and tossed in 90 g butter per 500 g beans — alternatively 3 tbsp heavy cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 398 (falt i det fri)

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About the dish

A simple variant of "Welsh beans" (broad beans), in which the cooked beans are dried off over the heat and tossed in plenty of butter — or in heavy cream as an alternative.

How to make it

  1. 1

    Cook the beans

    Put the beans on to cook in boiling salted water and cook them tender.

  2. 2

    Dry them off

    Pour off the water and dry the beans over the heat.

  3. 3

    Toss in butter

    Add 90 g butter for 500 g beans and toss them gently. Instead of butter you can use 3 tablespoons of heavy cream.

Changes from the original

Half a kilo is written as 500 g, "tablespoons of heavy cream" as tablespoons of heavy cream. The amount of cooking water is not given in the original.

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Tidsmaskin – hva endret seg?

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Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 398) → Modernisert~83% av teksten endretfjernetlagt til
Vælske bønner med 500 g bondebønner (utbelget). 1 ts salt (til kokevannet). 90 g smør (féves au beurre). Bønnerne sættes (eller 3 ss kremfløte). Sett bønnene over i kokende, saltet vand; vandet heldes fra, naar de er møre, vann og bønnerne rystes kok dem møre.. Hell av vannet og rist bønnene tørre over varmen og tilsættes varmen.. Tilsett 90 gr. g smør til 1/2 kg. bønner. Istedenfor 500 g bønner og vend dem forsiktig. I stedet for smør kan man tilsætte du bruke 3 spiseskeer spiseskjeer kremfløte.

Note til Modernisert

Halvkilo er skrevet som 500 g, «spiseskeer kremfløte» som spiseskjeer kremfløte. Mengde kokevann er ikke oppgitt i originalen.

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Frequently asked questions

How are the broad beans cooked?
They are put on to cook in boiling salted water and cooked until tender. Then the water is poured off and the beans are dried over the heat before the butter is added. Count on about 35 minutes total.
How much butter should I use?
90 grams of butter for 1/2 kg of beans. The butter is added after the beans have been dried off.
Can I use something other than butter?
Yes, the recipe allows for 3 tablespoons of heavy cream instead of butter.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 398, where it is called "Welsh beans with butter (fèves au beurre)".

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