Erken's macédoine (mixed vegetables preserved in jars): carrots, peas and parsley roots par-boiled separately, mixed in jars, covered with cold brine (1 tbsp salt per liter of water) and sterilized 90 minutes at 100 °C.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 611 (falt i det fri)
From the chapter on preserved vegetables. Macédoine is a mixture of finely cut vegetables put up in jars for winter use – a forerunner of today's frozen vegetable mix.
Clean the vegetables
Clean the carrots, peas and parsley roots. Cut the carrots and parsley roots into small shapes (or into small dice/sticks).
Par-boil each kind
Boil each kind of vegetable separately in salted, boiling water until they are almost tender. Take them out.
Fill the jars
Mix the vegetables and put them into clean jars or a crock.
Make the brine
Bring 1 liter of water with 1 tablespoon of salt to a boil, skim it and cool the brine completely. Pour the cold brine over the vegetables.
Sterilize
Seal the jars airtight and sterilize them in a water bath for 90 minutes at 100 °C (210 °F). Cool and store cool and dark.
The quantities for the vegetables are not given in the original and have been set to a practical starting point (0 values where the original gives no measure). "Pilerter" is modernized to green peas. Units are given in modern measures.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Gulrot
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