Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Thickening with Arrowroot, Cornstarch or Potato Starch

Starch thickening: arrowroot, cornstarch or potato starch is stirred into a little cold liquid, stirred into the boiling sauce and cooked at least 2 minutes so the starch is cooked through.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 332 (falt i det fri)

Be the first to rate

About the dish

Starch thickenings give a clear, smooth sauce and were especially useful when you wanted to avoid the floury taste of a roux. Erken emphasizes that the starch must be cooked out.

How to make it

  1. 1

    Stir out the starch

    Stir the starch well into a little cold stock, milk or water.

  2. 2

    Thicken the sauce

    Stir the thickening into the boiling sauce.

  3. 3

    Cook out the starch

    Let the sauce cook for at least 2 minutes, so the starch is cooked through.

Changes from the original

Amounts are made concrete (the original gives none), "maize flour" is rendered as cornstarch, and the method is divided into steps in modern Norwegian.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 332) → Modernisert~77% av teksten endretfjernetlagt til
Arrowroot, maismel 1 ss arrowroot, maisstivelse eller potetesmel, litt kold potetmel. 1 dl kald kraft, melk eller vand. Melet utrøres med vann. Rør melet godt ut i litt kold kald kraft, melk eller vand. Jevningen røres vann.. Rør jevningen inn i den kokende saus og maa ikke sausen.. La sausen koke mindre end i minst 2 minutter, forat slik at stivelsen skal bli kokt. blir gjennomkokt.

Note til Modernisert

Mengder er konkretisert (originalen oppgir ingen), «maismel» er gjengitt som maisstivelse, og fremgangsmåten er delt i trinn på moderne norsk.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why must the thickening be stirred into cold liquid?
The starch (arrowroot, cornstarch or potato starch) clumps if it goes straight into boiling liquid. So stir it first into a little cold stock, milk or water, and pour the mixture into the boiling sauce while stirring.
How long must the sauce cook after the thickening is added?
At least 2 minutes. Then the starch is cooked through, and the sauce gets the right consistency and flavor without a floury taste.
Where does this method come from?
It comes from Henriette Schønberg Erken's "Stor kokebok" (Grand Cookbook) of 1914, page 332, in the section on thickenings and sauce bases.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!