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Green Beans (Haricots Verts)

Green beans are boiled tender, shaken dry over the heat without cooling, and seasoned with salt, pepper, 90 g butter, and chopped parsley per ½ kg beans.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 397 (falt i det fri)

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About the dish

French haricots verts were a modern touch in the bourgeois kitchen of 1914. Erken emphasizes that the beans should not be cooled, but shaken dry over the heat before the butter is added.

How to make it

  1. 1

    Boil the beans

    Boil the beans tender in salted water. Do not cool them.

  2. 2

    Shake dry

    Pour off the water and shake the beans over the heat until they are dry.

  3. 3

    Season to taste

    Add salt, pepper, butter, and fresh chopped parsley, and serve immediately.

Changes from the original

Old measures converted to grams and spoons; otherwise unchanged.

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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. 397) → 1949 (korrekturlest, s. 438)~45% av teksten endretfjernetlagt til
Bønnerne (Haricots verts.) Bønnene kokes, avkjøles ikke; ryst dem over ilden varmen for at faa å få dem tørre. Til ½ kg. bønner tilsættes tilsettes salt, pepper, 90 gr. smør og 1 spiseskefuld friskt hakket spiseskjefull finhakket persille.

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Frequently asked questions

Should the beans be cooled after boiling?
No. According to the recipe, they are not cooled. Instead they are shaken over the heat to dry before the butter is added.
How much butter goes with the beans?
90 grams of butter per ½ kg beans, along with salt, pepper, and 1 tablespoon of fresh chopped parsley.
Why should the beans be shaken over the heat?
To steam off the surface water, so the butter and seasoning cling to the beans instead of being diluted.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 397.

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