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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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 419) → 1914 (proofread, p. 381)~40% of the text changedremovedadded
1 liten tallerkenfull karse, tallerkenfuld karse 2 teskjeer eddik, teskeer eddik 1 teskje teske sukker. Karsen vaskes med forsiktighet forsigtighet efter å at være skåret skaaret eller klippet av ved roten; man tar småbunter, smaabundter, dypper dem op og ned i vann vand og «setter» «sætter» dem på paa et klæde; de korte stilker skal alle vende ned ved anretningen. Karsen serveres på små, paa smaa, litt dype glasskåler, glasskaaler, dynkes med eddik og sukker, idet den skal serveres. Karse kan man lettvint letvint skaffe sig; og god er den å at ha å og ta til ved så saa mange leiligheter. Fyll Fyld en kasse med god jord, så saa karse, vann vand rikelig; ha kassen stående staaende i solen i vinduskarmen og legg glass læg glas over, eller legg læg karsefrøene i bløt ibløt i vann; klæ vand; klæd en blomsterkrukke eller en flaske med hvitt ulltøi, uldtøi, smør de utbløtte frø på, — de skal være som en slimet masse — sett paa, sæt den omvendte krukke på paa en skål; på skålen skaal; paa skaalen skal der alltid altid være vann; vand; i løpet av nogen dager dage 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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