A green herb infusion of parsley, chervil, tarragon, leek, sorrel, cress and spinach, steeped 14 days in a bottle with boiling water and then strained. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 389.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 389 (falt i det fri)
The recipe is placed among the sauces in the 1949 edition. The text calls the result "the sauce" and says it improves with long standing, but does not say directly what it is used for.
Fill the bottle
Put all the herbs and greens into a large bottle together with the boiling water and salt. Cork the bottle.
Shake daily
Shake the bottle 3 to 4 times a day, every day, for 14 days.
Strain and bottle
Strain the liquid. It is now ready to use, but improves with longer standing. Pour into small bottles, cork tightly and store in a cold, dry place.
Note
Note: This is a water infusion of fresh herbs left standing a long time at room temperature. Today, keep it cold and use it within a short time.
The title is in modern spelling. The grams and half-litre are kept. "Blomkarse" is kept as in the original. A final note about cold storage by today's advice has been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
Tittelen er skrevet i moderne form. Gram og «1/2 l.» er beholdt. «Blomkarse» er beholdt som i originalen. Et siste steg med dagens råd om kald oppbevaring er lagt til.
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