Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Chard (Preserved) (mangoldstilker)

Chard stalks without leaves are blanched 8 min in salted water (20 g/l), rinsed cold, placed in jars with a brine of 20 g salt per liter, and sterilized 60 minutes at 100 °C. A method for home-canning chard stalks as a winter vegetable.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 609 (falt i det fri)

Be the first to rate

About the dish

Chard (leaf beet) was grown in Norwegian kitchen gardens, and the fleshy stalks were preserved as a vegetable for winter. From the chapter "Vegetables, preserved" in Stor kokebok (1914).

How to make it

  1. 1

    Clean the stalks

    Remove the leaves from the stalks and rinse the stalks well.

  2. 2

    Blanch

    Blanch the stalks 8 minutes in salted water with 20 g salt per liter.

  3. 3

    Cool

    Rinse with cold water and place the stalks in jars.

  4. 4

    Pour over brine

    Pour over brine boiled from 20 g salt per liter of water.

  5. 5

    Sterilize

    Sterilize the jars at 100 °C (210 °F) for 60 minutes.

Changes from the original

The ingredient list has been set up with modern units; the method has been split into steps.

Time machine – what changed?

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

From1914Modernised
To1914Modernised
Modernised → 1914 (proofread, p. 609)~83% of the text changedremovedadded
1 kg mangoldstilker (uten blad). 1 l vann (til forvelling). 20 g salt (per liter vann, til forvelling og lake). Fjern bladene fra stilkene Stilkene befries for blade og skyll stilkene godt.. Forvell stilkene skylles godt, forvelles i 8 minutter i saltvann med saltvandsopløsning, 20 g gr. salt per liter.. Skyll til 1 1. vand; skylles over med kaldt vann koldt vand og legg stilkene på glass.. Hell over lake lægges paa glas. Overheldes lake, kokt av 20 g gr. salt per liter vann.. Steriliser glassene til 1 1. vand. Steriliseres ved 100 °C 100° C. i 60 minutter.

Note on Modernised

Ingrediensliste satt opp med moderne enheter; fremgangsmåten delt i trinn.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What part of the chard do I use in this recipe?
Only the stalks. The leaves are removed, and the stalks are rinsed well before blanching.
How strong should the brine be?
Both the blanching water and the brine are made with 20 grams of salt per liter of water.
How long should the jars be sterilized?
60 minutes at 100 °C. Before that, the stalks are blanched for 8 minutes and rinsed with cold water before being placed in jars.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 609.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!