Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 441
Kokt mais kan tilsettes samme mål avskrelte tomater, småkoker ½ time, røres salt og pepper efter smak; like før anretningen har man i skje smør i.
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
Combine and simmer
Mix the boiled sweetcorn with an equal measure of peeled tomatoes. Simmer for about half an hour.
- 2
Season
Stir in salt and pepper to taste.
- 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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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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