Chard stalks from Erken 1914: the stalks are cut into 8 cm pieces, boiled tender in salted water up to half an hour, and served piping hot with melted asparagus butter.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 387 (falt i det fri)
Chard stalks were treated by Erken like asparagus — boiled tender and served hot with melted "asparagus butter." A simple and elegant vegetable dish from the kitchen garden.
Cut the stalks
Cut the chard stalks into about 8 cm long pieces and wash them.
Boil
Put the stalks in boiling salted water and boil them tender, up to half an hour.
Make the asparagus butter
Melt the butter and season with a little lemon juice if desired.
Serve
Serve the stalks piping hot with the asparagus butter on the side.
Amounts have been added, and the asparagus butter is made concrete as melted butter with a little lemon.
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.
Smør
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