Why should the parsley be dipped in boiling water first?

The parsley is blanched in boiling, salted water for half a minute and cooled immediately in cold water. This preserves the color and readies the parsley for drying – it goes straight onto the drying rack afterward.

What temperature and drying time are recommended?

The parsley is dried for about 4 hours, starting at 80 °C and dropping to 60 °C. With blanching and cooling, the total time comes to about 4 hours and fifteen minutes.

Where is the recipe taken from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 607, in the chapter on drying fruit and vegetables.

Parsley (drying)

Parsley is dipped ½ minute in boiling salted water, cooled in cold water and dried at 80 °C falling to 60 °C for about 4 hours.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 607 (falt i det fri)

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About the dish

Dried parsley added color and flavor to winter food. A brief blanching and cooling preserved the green color.

How to make it

1
Blanch
Dip the parsley in boiling, salted water for ½ minute.
2
Cool
Cool the parsley immediately in cold water and let it drain.
3
Dry
Place the parsley on the drying tray at once and dry at 80 °C (175 °F), falling to 60 °C (140 °F), for about 4 hours.

Changes from the original

The language is modernized; times and temperatures are unchanged.

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. 607) → 1949 (korrekturlest, s. 733)~98% av teksten endretfjernetlagt til

~~Persille. Dyppes i kokende, saltet vand 1/2 minut, avkjøles i koldt vand, lægges straks paa tørrerammen. Tørres ved 80° C. ned til 60°~~ vaskes, hakkes fin og nedstrøes i ~~ca. 4 timer.~~ krukker lagvis med salt og litt sukker. Persille kan også nedsaltes hel; den kan da legges over saltede erter eller bønner med pergamentpapir imellem.

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Frequently asked questions

Why should the parsley be dipped in boiling water first?: The parsley is blanched in boiling, salted water for half a minute and cooled immediately in cold water. This preserves the color and readies the parsley for drying – it goes straight onto the drying rack afterward.
What temperature and drying time are recommended?: The parsley is dried for about 4 hours, starting at 80 °C and dropping to 60 °C. With blanching and cooling, the total time comes to about 4 hours and fifteen minutes.
Where is the recipe taken from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 607, in the chapter on drying fruit and vegetables.

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