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Chard (mangoldblad)

Chard (Swiss chard) in Erken's Stor kokebok 1914: the leaves are stripped from the stalks, blanched in salted water, cooled, pressed dry, finely chopped, and stewed like spinach in a milk sauce. Erken recommends chard as a hardy garden plant.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 387 (falt i det fri)

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About the dish

Erken warmly praised chard as a hardy and rewarding kitchen-garden plant. Both leaves and stalks were used: the leaves stewed like spinach, the stalks boiled and served with asparagus butter.

How to make it

  1. 1

    Prepare the leaves

    Strip the leaves from the stalks and wash them well in cold water.

  2. 2

    Blanch

    Give the leaves a couple of boils in boiling salted water, put them in a colander, and pour cold water over them.

  3. 3

    Press and chop

    Press the water out well and chop the leaves fine.

  4. 4

    Stew like spinach

    Stir butter and flour together in a pot, thin with the milk, and let the sauce simmer a few minutes. Add the chard, bring it to a boil, and season with salt.

Changes from the original

Amounts have been added (the original gives none), "a couple of boils" is stated as a short cooking time, and the stewing like spinach is made concrete as a milk sauce with butter and flour.

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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. 387) → 1949 (korrekturlest, s. 734)~95% av teksten endretfjernetlagt til
Mangold er en værdifuld plante, villig er den, god er den, og alle, som har anledning til at dyrke grønsaker, bør ikke glemme den. Planterne angripes ikke av larver eller jordlopper. Bedst trives den paa solvarmt sted i godt bearbeidet jord. Har man først faat øie og smak Stilkene befries for den, kan man ikke undvære den. Stilker og blade benyttes og skylles godt, forvelles i husholdningen. Bladene ribbes fra stilkene, vaskes, gives et par opkok 8 minutter i kokende saltvand, lægges op paa dørslag, overheldes saltvannsopløsning, 20 gr. salt til i 1 liter vann; skylles over med koldt vand. Vandet trykkes godt av, vann og bladene hakkes fine, stues som spinat. legges på glass. Overhelles lake, kokt av 20 gr. salt til i 1 liter vann. Steriliseres ved 100°C. i 60 minutter. Omsteriliseres.

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Frequently asked questions

How are the chard leaves prepared?
The leaves are stripped from the stalks, washed, and given a couple of boils in boiling salted water. Then they are put in a colander, doused with cold water, the water is pressed out well, and the leaves are chopped fine and stewed like spinach.
Can the stalks be used too?
Yes, both stalks and leaves are used in the household. In this recipe the leaves are stripped from the stalks before the leaves are cooked.
Where should chard be grown?
It thrives best in a sunny, warm spot in well-worked soil. The plant is willing and is not attacked by caterpillars or flea beetles.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 387. It is meant for 4 servings and takes about 30 minutes.

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