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Radishes, Boiled

Boiled radishes from Erken's Stor kokebok 1914: radishes boiled tender in salted water, arranged on a warm platter with a napkin and served hot with asparagus butter or maître d'hôtel butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 381 (falt i det fri)

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About the dish

A simple arrangement of boiled radishes from the chapter on root vegetables and vegetables, served as a warm vegetable dish with a butter sauce.

How to make it

  1. 1

    Wash the radishes

    Wash the radishes well and clean them.

  2. 2

    Boil

    Boil the radishes tender in boiling, salted water.

  3. 3

    Drain

    Drain off the water.

  4. 4

    Arrange

    Place a warm napkin on a warm platter and lay the radishes on it. Serve piping hot with asparagus butter or maître d'hôtel butter.

Changes from the original

Quantities are not given in the original; guideline amounts of radishes, salt, and butter have been added. The language of the method has been modernized.

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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
1914 (proofread, p. 381) → Modernised~86% of the text changedremovedadded
Reddikerne vaskes godt, kokes 800 g reddiker (godt vasket og renset). 1 ss salt (til kokevannet). 75 g aspargessmør eller maître d'hôtel-smør (til servering). Vask reddikene godt og rens dem.. Kok reddikene møre i kokende, saltet vand; vandet siles fra. Reddikerne anrettes paa varmt fat, hvorpaa er lagt vann.. Hell av vannet.. Legg en varm serviet. Serveres serviett på et varmt fat og legg reddikene på. Server rykende varme med aspargessmør eller maitre d'hotel-smør. maître d'hôtel-smør.

Note on Modernised

Mengder er ikke oppgitt i originalen; det er lagt til veiledende mengder reddiker, salt og smør. Språket i fremgangsmåten er modernisert.

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Frequently asked questions

Should the radishes be peeled before boiling?
No. According to the recipe, the radishes are only washed well, then boiled tender in boiling, salted water.
How long do they boil?
They are boiled until tender – the whole dish takes about 25 minutes. Boil until a fork goes through easily, and drain off the water.
What is served with them?
The radishes are arranged piping hot on a warm platter with a warm napkin underneath, and served with asparagus butter or maître d'hôtel butter.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 381, in the chapter on root vegetables and vegetables.

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