What is purslane (pourpier)?

Purslane is a leafy vegetable with thick, succulent leaves. In "Stor kokebok" (1914, p. 385), the leaves are used either raw as a salad or boiled.

How do I prepare the purslane leaves?

Either raw as a salad, or boiled and treated the same way as spinach. The recipe is intended for 4 servings and takes around 20 minutes.

What is meant by "treated like spinach"?

That the leaves are boiled tender and then used as creamed spinach — that is, finely chopped and folded into a butter-and-flour-based sauce, the way spinach is prepared in the book.

Purslane (pourpier)

Name: Purslane (pourpier)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: purslane leaves; salt (for the cooking water)

Purslane (pourpier) can be prepared either raw as a salad or boiled and treated like spinach.

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

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About the dish

Purslane was an old garden plant that Erken mentions briefly among the less common vegetables. It could be used both raw in salad and boiled like spinach.

How to make it

1
As a salad
Clean and wash the purslane leaves and prepare them as a salad.
2
As a boiled vegetable
Or boil the leaves in lightly salted water and treat them further like spinach.

Changes from the original

The original has no quantities; the ingredient list is therefore without measurements. The method is rendered in two steps in modern language.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 738) → Modernised~96% of the text changedremovedadded

~~1 kg. portulakkstilker, 1 kg. sukker, ½ l. eddik, 1 lite stykke hel kanel, 4 å 5 hele nelliken. Bladene~~ portulakkblader. salt (til kokevannet). Rens og ~~de tynne stilker tas vekk; de tykke vaskes, skjæres like lange~~ vask portulakkbladene og ~~buntes sammen, legges~~ tilbered dem som salat.. Eller kok bladene i ~~kokende~~ lettsaltet vann og koker til de er så vidt møre, legges op i et klæde, forat vannet kan trekke godt av. Legges i krukke med nellik og kanel. Sukkeret og eddiken koker til det er klart, avkjøles og helles over portulakken. Når dette har stått nogen dager, tas stilkene op; sausen får igjen et opkok, avkjøles og helles atter over stilkene. behandle dem videre som spinat.

Note on Modernised

Originalen har ingen mengdeangivelser; ingredienslisten er derfor uten mål. Fremgangsmåten er gjengitt i to trinn i moderne språk.

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Frequently asked questions

What is purslane (pourpier)?: Purslane is a leafy vegetable with thick, succulent leaves. In "Stor kokebok" (1914, p. 385), the leaves are used either raw as a salad or boiled.
How do I prepare the purslane leaves?: Either raw as a salad, or boiled and treated the same way as spinach. The recipe is intended for 4 servings and takes around 20 minutes.
What is meant by "treated like spinach"?: That the leaves are boiled tender and then used as creamed spinach — that is, finely chopped and folded into a butter-and-flour-based sauce, the way spinach is prepared in the book.

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