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Creamed Nettles

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)

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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. 1

    Choose and blanch the nettles

    Use only the fresh nettle leaves in spring. Dip them in boiling water.

  2. 2

    Chop

    Take the leaves out, press the water well out of them and chop them.

  3. 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. 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.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 424) → Modernised~88% of the text changedremovedadded
Neslebladene, dyppes nesleblader (kun ferske vårblader). vann (kokende, til forvelling). smør (til oppbaking, som for spinat). hvetemel (til oppbaking, som for spinat). salt (etter smak). sitronsaft eller eddik (etter smak). Bruk bare de ferske nesleblader om våren. Dypp dem i kokende vann vann.. Ta bladene opp, press vannet godt av og hakkes. Stues derefter hakk dem.. Stu neslen som syre og spinat. Neslen spinat: rør sammen smør og mel, spe med kraften, kok opp og bland inn de hakkede bladene. Nesle må koke litt lengere lenger enn spinat.. Smak til med salt og kan tilsettes tilsett sitronsaft eller eddik efter smak, samt litt gressløk. etter smak.

Note on Modernised

Originalen oppgir ingen mengder; ingredienslisten er satt opp uten mål (0) med noter, og fremgangsmåten for stuing er utfylt etter Erkens henvisning til spinat- og syrestuing.

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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.

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