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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 438)~91% of the text changedremovedadded
500 g grønne bønner (haricots verts). 1 ts salt (til kokevannet og etter smak). 1 knivsodd pepper. 90 g smør. 1 spiseskje finhakket persille (fersk). Kok bønnene møre i saltet vann. Avkjøl (Haricots verts.) Bønnene kokes, avkjøles ikke; ryst dem ikke.. Hell av vannet og rist bønnene over varmen til de er tørre.. Tilsett for å få dem tørre. Til ½ kg. bønner tilsettes salt, pepper, 90 gr. smør og fersk hakket persille, og server straks. 1 spiseskjefull finhakket persille.

Note on Modernised

Gamle mål er omregnet til gram og skjeer; ellers uendret.

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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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