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Endive (chicorée de Bruxelles)

Erken's basic recipe for endive (Belgian chicory): 1 kg of endive is drawn for 15 minutes in lemon juice, salt, 60 g butter, and ½ dl water, and can then be stewed, puréed, or made into a soufflé like spinach.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 385 (falt i det fri)

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About the dish

Erken covers endive (Belgian chicory) in the chapter on root vegetables and greens. The recipe is a preliminary preparation that forms the basis for stewing, purée, or soufflé – entirely in keeping with her systematic way of building vegetable dishes.

How to make it

  1. 1

    Clean the endive

    Wash and clean the endive well.

  2. 2

    Draw the endive

    Place the endive in a pot with the lemon juice, a pinch of salt, the butter, and the water. Let it draw gently, covered, for about 15 minutes.

  3. 3

    Further use

    After this preliminary cooking, the endive can be stewed, made into a purée, or a soufflé the same way as spinach. It can be served as a vegetable dish on its own or as a side to meat dishes.

Changes from the original

Quantities are converted to modern measures (½ dl water, pinch of salt retained as "1 pinch"). The method is divided into steps and the language modernized in the step descriptions, while the transcription follows the original.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 385) → 1949 (korrekturlest, s. 423)~57% av teksten endretfjernetlagt til
1 kg. endivie saften av ½ citron en knivsod salt 60 gr. smør ½ del. vand (Chicorée de Bruxelles.) Endivie kan anrettes ganske enkelt som selvstændig grøntret selvstendig grøntrett og som tilsætning tilsetning til kjøtretter. kjøttretter. Den vaskes og renses godt godt, koker hurtig op under lokk, og smaatrækker småtrekker derefter i ¼ ½ time i saften av ½ citron, ⅓ sitron, en knivsod knivsodd salt, 60 gr. smør og ½ del. vand; vann; dette til 1 kg. endivie. Efter denne forhaandstilberedelse, forhåndsbehandelse kan den stues, lages som puré, soufflé o.s.v. o. s. v. i likhet med spinat. spinat, eller den serveres uten stuing.

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Frequently asked questions

How long should the endive be cooked?
It draws gently for about 15 minutes (¼ hour) in lemon juice, salt, butter, and a little water.
What do I need for 1 kg of endive?
The juice of ½ lemon, a pinch of salt, 60 g butter, and ½ deciliter water.
What can I use the pre-cooked endive for?
After this preliminary cooking it can be stewed, made into a purée, soufflé, etc. – the same way as spinach. It works both as a vegetable dish on its own and as a side to meat dishes.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 385.

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