Which nettle leaves should I use?

Only the fresh leaves in spring. Older nettles become coarse and bitter.

Dip the leaves in boiling water, chop them, and then cream them like sorrel and spinach with butter, flour and salt. Nettles must cook a little longer than spinach. Allow about 35 minutes in all.

Can I flavor the creamed dish?

Yes, the recipe recommends lemon juice or vinegar to taste, which gives a fresh acidity to the creamed dish.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok from 1914, page 385. It is intended for 4 servings.

Creamed Nettles

Name: Creamed Nettles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: nettle leaves (only fresh spring leaves); water (boiling, for blanching); butter (for the roux, as for spinach); wheat flour (for the roux, as for spinach); salt (to taste); lemon juice or vinegar (to taste)

Creamed nettles: fresh spring nettle leaves are dipped in boiling water, chopped and creamed like spinach/sorrel in a butter-and-flour roux; cooked a little longer and seasoned with lemon juice or vinegar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 385 (falt i det fri)

Be the first to rate

About the dish

Nettles were an important spring vegetable in Norwegian households, and Erken includes them as a full-fledged greens dish. She emphasizes that only the fresh spring shoots should be used.

How to make it

1
Choose and blanch the nettles
Use only the fresh nettle leaves in spring. Dip them in boiling water.
2
Chop
Take the leaves out, press the water well out of them and chop them.
3
Creaming
Cream the nettles like sorrel and spinach: stir together butter and flour, thin with the cooking liquid, bring to a boil and mix in the chopped leaves. Nettles must cook a little longer than spinach.
4
Season
Season with salt and add lemon juice or vinegar to taste.

Changes from the original

The original gives no quantities; the ingredient list is set up without measurements (0) with notes, and the method for creaming has been filled out following Erken's reference to spinach and sorrel creaming.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 385) → 1949 (korrekturlest, s. 424)~61% av teksten endretfjernetlagt til

~~neslebladе kokende vand smør mel salt citronsaft eller eddik~~ Neslebladene, ~~kun de ferske om vaaren maa tages,~~ dyppes i kokende ~~vand~~ vann og hakkes. Stues derefter som syre og spinat. Neslen ~~maa~~ må koke litt ~~længere~~ lengere og kan ~~tilsættes citronsaft~~ tilsettes sitronsaft eller eddik efter ~~smak.~~ smak, samt litt gressløk.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Which nettle leaves should I use?: Only the fresh leaves in spring. Older nettles become coarse and bitter.
How do I proceed?: Dip the leaves in boiling water, chop them, and then cream them like sorrel and spinach with butter, flour and salt. Nettles must cook a little longer than spinach. Allow about 35 minutes in all.
Can I flavor the creamed dish?: Yes, the recipe recommends lemon juice or vinegar to taste, which gives a fresh acidity to the creamed dish.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok from 1914, page 385. It is intended for 4 servings.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!