Which part of the chicken is used?

The breast of a cleaned chicken. The skin is removed, the meat cut away from the bone, pounded lightly, and salted.

How long should the chicken be steam-cooked?

The dish is cooked the same way as steam-cooked fish, but must stand 1/2–3/4 hour over the pot, that is, around 30–45 minutes.

Why is the recipe listed under invalid food?

This is a simple, lean, and easily digestible dish from the chapter on the care and feeding of the sick in Henriette Schønberg Erken's "Stor kokebok" (Great Cookbook) (1914), p. 664, figured for one serving.

Steam-Cooked Chicken

Name: Steam-Cooked Chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 servings
Cuisine: Norwegian
Ingredients: 1 pcs chicken breast (from a cleaned chicken, without skin and bone); 0.25 tsp salt

Steam-cooked chicken breast as invalid food: the breast is skinned, cut from the bone, pounded lightly, salted, and steam-cooked between two plates over boiling water or in a water bath for 1/2–3/4 hour.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 664 (falt i det fri)

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About the dish

Steam-cooked chicken breast was among the mildest dishes in invalid cookery. Erken refers to the method for steam-cooked fish: the food is placed between two plates over a pot of boiling water, or in a bowl covered with buttered paper in a water bath.

How to make it

1
Prepare the breast
Skin the breast of a cleaned chicken, cut the meat away from the bone, pound it lightly flat, and sprinkle a little salt over it.
2
Steam
Place the meat between two plates over a pot of boiling water, or in a bowl covered with buttered paper in a water bath.
3
Finish cooking
Let it steam-cook for 1/2–3/4 hour, until the meat is completely tender and cooked through. Serve with the juices that collect.

Changes from the original

The method is written out following the method Erken refers to (between two plates over boiling water / in a water bath) and broken into steps. Amounts are estimated, as the original gives no ingredient list of its own.

Tidsmaskin – hva endret seg?

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

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 664) → Modernisert~94% av teksten endretfjernetlagt til

~~Brystet~~ 1 stk kyllingbryst (fra renset kylling, uten skinn og bein). 0,25 tsk salt. Flå skinnet av brystet på en renset ~~kylling flaaes, skjæres~~ kylling, skjær kjøttet ut fra ~~benet, bankes let, saltes; kokes paa samme maate som dampkokt fisk, men maa staa ½—¾ time~~ beinet, bank det lett flatt og strø litt salt over.. Legg kjøttet mellom to tallerkener over ~~kjelen.~~ en kjele med kokende vann, eller i en bolle dekket med smurt papir i vannbad.. La det stå og dampkoke ½–¾ time, til kjøttet er helt mørt og gjennomkokt. Server med kraften som samler seg.

Note til Modernisert

Fremgangsmåten er skrevet ut med den fremgangsmåten Erken viser til (mellom to tallerkener over kokende vann / i vannbad), og delt i trinn. Mengder er anslått, da originalen ikke oppgir egen ingrediensliste.

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Frequently asked questions

Which part of the chicken is used?: The breast of a cleaned chicken. The skin is removed, the meat cut away from the bone, pounded lightly, and salted.
How long should the chicken be steam-cooked?: The dish is cooked the same way as steam-cooked fish, but must stand 1/2–3/4 hour over the pot, that is, around 30–45 minutes.
Why is the recipe listed under invalid food?: This is a simple, lean, and easily digestible dish from the chapter on the care and feeding of the sick in Henriette Schønberg Erken's "Stor kokebok" (Great Cookbook) (1914), p. 664, figured for one serving.

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