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Garden Cress

Garden cress from Erken 1914: 1 small plateful of cress is washed gently in little bunches, served in small glass bowls sprinkled with 2 tsp vinegar and 1 tsp sugar. Also includes guidance on growing cress in a box or on a wool-wrapped jar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 381 (falt i det fri)

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About the dish

Cress as a fresh accompaniment, with Erken's practical guidance on growing cress at home on the windowsill.

How to make it

  1. 1

    Clip and wash

    Clip or cut the cress off at the root. Wash it gently by taking small bunches and dipping them up and down in water.

  2. 2

    Set it in place

    Set the bunches on a cloth so that the short stalks point downward when plated.

  3. 3

    Serve

    Place the cress in small, slightly deep glass bowls and sprinkle with vinegar and sugar just before serving.

  4. 4

    Grow your own cress

    Fill a box with good soil, sow cress and water generously. Set the box in the sun on the windowsill with glass over it. Alternatively: soak cress seeds in water, wrap a flowerpot or bottle in white wool cloth, spread the soaked seeds (which should be a slimy mass) on it, and set the inverted pot on a dish of water. After a few days the cress sprouts.

Changes from the original

"Tallerkenfuld" (a plateful) is interpreted as about 1 small plate (about 50 g) of cress; teaspoon written as tsp. The growing guide is kept as its own step.

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. 381) → 1949 (korrekturlest, s. 419)~40% av teksten endretfjernetlagt til
1 liten tallerkenfuld karse tallerkenfull karse, 2 teskeer eddik teskjeer eddik, 1 teske teskje sukker. Karsen vaskes med forsigtighet forsiktighet efter at å være skaaret skåret eller klippet av ved roten; man tar smaabundter, småbunter, dypper dem op og ned i vand vann og «sætter» «setter» dem paa på et klæde; de korte stilker skal alle vende ned ved anretningen. Karsen serveres paa smaa, på små, litt dype glasskaaler, glasskåler, dynkes med eddik og sukker, idet den skal serveres. Karse kan man letvint lettvint skaffe sig; og god er den at å ha og å ta til ved saa så mange leiligheter. Fyld Fyll en kasse med god jord, saa så karse, vand vann rikelig; ha kassen staaende stående i solen i vinduskarmen og læg glas legg glass over, eller læg legg karsefrøene ibløt i vand; klæd bløt i vann; klæ en blomsterkrukke eller en flaske med hvitt uldtøi, ulltøi, smør de utbløtte frø på, — de skal være som en slimet masse — paa, sæt sett den omvendte krukke paa på en skaal; paa skaalen skål; på skålen skal der altid alltid være vand; vann; i løpet av nogen dage dager vil karsen spire frem.

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Frequently asked questions

How should the cress be washed and plated?
Clip or cut the cress off at the root. Take small bunches, dip them up and down in water and "set" them on a cloth so that the short stalks all point down when plated. Serve in small, slightly deep glass bowls.
What is the cress seasoned with?
Only 2 teaspoons of vinegar and 1 teaspoon of sugar to a small plateful of cress. It is sprinkled with vinegar and sugar only at the moment it is to be served.
Can I grow cress myself?
Yes, the recipe from Henriette Schønberg Erken's "Stor kokebok" (1914) recommends filling a box with good soil, sowing cress, watering generously and letting the box stand in the sun on the windowsill with glass over it. Alternatively, the seeds can be soaked and spread on a flowerpot or bottle wrapped in white wool cloth.

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