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Boiled sweetcorn with tomatoes

Boiled sweetcorn is simmered with the same measure of peeled tomatoes for half an hour and finished with butter. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 441.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 441 (falt i det fri)

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About the dish

Sweetcorn and tomato were relatively new vegetables in Norwegian households in Erken's day, combined here in a simple side dish.

How to make it

  1. 1

    Combine and simmer

    Mix the boiled sweetcorn with an equal measure of peeled tomatoes. Simmer for about half an hour.

  2. 2

    Season

    Stir in salt and pepper to taste.

  3. 3

    Add butter

    Stir in a spoonful of butter just before serving.

Changes from the original

"Skje" is read as one tablespoon. The original gives no amounts of corn or tomatoes.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 441) → Modernised~89% of the text changedremovedadded
Kokt kokt mais kan tilsettes (mengde ikke oppgitt). tomater (skrelt; samme mål avskrelte tomater, småkoker ½ time, røres mengde som maisen). salt og (etter smak). pepper efter smak; like (etter smak). 1 ss smør (rett før anretningen har man servering). Bland den kokte maisen med like mye skrellede tomater. La det småkoke i ca. en halv time.. Rør inn salt og pepper etter smak.. Rør inn en skje smør i. like før servering.

Note on Modernised

«Skje» er tolket som en spiseskje. Mengder av mais og tomater er ikke oppgitt i originalen.

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Frequently asked questions

How many tomatoes should I use?
The same amount as corn, by measure.
How long should it simmer?
Half an hour.

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