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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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From19141949Modernised
To19141949Modernised
1914 (proofread, p. 385) → Modernised~90% of the text changedremovedadded
1 kg. endivie saften av ½ citron en knivsod salt kg endive (chicorée de Bruxelles). 0,5 stk sitron (saften av). 1 knivsodd salt. 60 gr. smør ½ del. vand Endivie kan anrettes ganske enkelt som selvstændig grøntret og som tilsætning til kjøtretter. Den vaskes og renses godt g smør. 0,5 dl vann. Vask og smaatrækker derefter i ¼ time rens endiven godt.. Legg endiven i saften av ½ citron, en knivsod gryte med sitronsaft, en knivsodd salt, 60 gr. smør og ½ del. vand; dette til 1 kg. endivie. Efter vann. La den småtrekke under lokk i omtrent 15 minutter.. Etter denne forhaandstilberedelse, forhåndstilberedningen kan den endiven stues, lages som puré, soufflé o.s.v. i likhet med puré eller sufflé på samme måte som spinat. Den kan serveres som egen grønnsakrett eller som tilbehør til kjøttretter.

Note on Modernised

Mengder er omregnet til moderne mål (½ dl vann, knivsodd salt beholdt som «1 knivsodd»). Fremgangsmåten er delt opp i trinn og språket modernisert i trinnbeskrivelsene, mens transkripsjonen følger originalen.

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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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