Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Stirred Butter

Stirred butter from Erken 1914: 120 g butter stirred white in a warmed bowl with a knife-tip of salt, served with vegetables and soufflés.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 338 (falt i det fri)

Be the first to rate

About the dish

One of the simplest "sauces" in the chapter: stirred butter as an accompaniment to vegetables and soufflés. In Erken's time, dairy butter was the term for factory-churned, fresh butter of good quality.

How to make it

  1. 1

    Stir the butter

    Place the butter in a warmed bowl, add salt to taste and stir the butter until it becomes white and airy.

  2. 2

    Serve

    Serve with vegetables, soufflés and the like.

Changes from the original

The measurements are kept, but written in modern units. "Knivsod" is rendered as knife-tip. The method is lightly modernized.

In stores now

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

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.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 338) → 1949 (korrekturlest, s. 386)~90% av teksten endretfjernetlagt til
(Beurre noir.) 120 gr. meierismør 1 knivsod salt. Smørret lægges smør 4 spiseskjeer persille. Smøret kokes i gryte til det får en opvarmet skaal, tilsættes salt eller ikke, som man vil, dyp, gyllen farve; persillen vaskes, tørkes, deles litt op, og smørret røres, has i smøret når dette begynner å brunes; kokes til det blir hvitt. Serveres persillen er sprø. Sausen serveres til grønsaker, soufléer etc. fisk og egg.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How much butter do I need, and what else goes in?
120 grams dairy butter and a knife-tip of salt – the salt is optional.
How do I get the butter white?
Place the butter in a warmed bowl and stir it vigorously until it becomes light/white. It takes just a few minutes (about 10 minutes total).
What is stirred butter served with?
According to the recipe, with vegetables, soufflés and similar dishes.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 338.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!