White beans au beurre: soaked white beans simmered tender in cold water about 3 hours, thinned with meat stock, and finished with 100 g butter, salt and pepper.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 407 (falt i det fri)
A simple buttered bean dish from the chapter on root vegetables, vegetables and legumes. Dried white beans were winter fare in Norwegian households, and the dish was served as a vegetable side to meat.
Soak the beans
Clean the beans and soak them in plenty of cold water overnight. Pour off the soaking water.
Cook the beans
Put the beans in the cold water and let them simmer until tender, about 3 hours.
Thin with stock
When the water has cooked down, thin with the meat stock.
Season
Stir in the butter and season with salt and pepper. Serve warm.
'del.' is interpreted as deciliters; the liquid measurements are given in liters/deciliters (the OCR was unclear for the water and stock amounts). It has been specified that the beans must be soaked overnight before cooking.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
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