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Corn, boiled

Boiled corn from Erken's Stor kokebok (1914): kernels from 6 boiled cobs are folded into a roux of 30 g butter, 30 g flour, and 4 dl milk, seasoned with salt and pepper. Variation: add an equal amount of peeled tomatoes and simmer for half an hour, with butter stirred in at the end.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 400 (falt i det fri)

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About the dish

Boiled corn in white sauce was one of the ways Erken suggested using the new vegetable. The tomato variation shows how canned or fresh tomatoes were beginning to enter Norwegian everyday cooking around 1914.

How to make it

  1. 1

    Boil the corn

    Boil the corn cobs in lightly salted water for 10–15 minutes, until the kernels are tender. Cut the kernels off the cobs.

  2. 2

    Make the sauce

    Stir the butter and flour together and thin with the milk.

  3. 3

    Bring to a boil

    Add the corn kernels and let it boil until the sauce thickens. Season with salt and pepper.

  4. 4

    Tomato variation

    Boiled corn can be combined with an equal amount of peeled tomatoes. Let it simmer for half an hour, stir in salt and pepper to taste, and add 1 tablespoon butter just before serving.

Changes from the original

Measurements have been converted to modern units (4 del. = 4 dl). The boiling time for the corn cobs has been specified, and '1 spoon of butter' in the tomato variation has been set to 1 tablespoon.

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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. 400) → 1949 (korrekturlest, s. 441)~58% av teksten endretfjernetlagt til
6 kolber 30 gr. smør 30 gr. hvetemel 4 del. dd. melk salt pepper. Snit kjernerne pepper Snitt kjernene av de kokte kolber. Smør og mel røres sammen, spædes spedes med melken, kjernerne haves kjernene has i, koker, koker til det jevner sig; salt og pepper tilsættes tilsettes efter smak. Kokt mais kan tilsættes samme maal avskrællede tomater, smaakoker 1/2 time, irøres salt og pepper efter smak; like før anretningen har man 1 ske smør i.

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Frequently asked questions

How do I make this corn dish?
Boil 6 corn cobs and cut the kernels off. Stir together 30 g butter and 30 g wheat flour, thin with 4 dl milk, add the corn kernels, and cook until the sauce thickens. Season with salt and pepper.
Is there a variation without white sauce?
Yes. According to the recipe, boiled corn can be mixed with an equal amount of peeled tomatoes, simmered for half an hour, seasoned with salt and pepper, and finished with 1 spoonful of butter just before serving.
How many servings and how long does it take?
The recipe serves 6 and takes about 40 minutes in all (the tomato variation requires an additional half hour of simmering).
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 400, in the chapter on root vegetables and greens.

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