Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 10
200 gr. smør
1 teskje sennep
¾ sitronsaft.
Smøret røres hvitt og tilsettes under røringen 1 spiseskje kokende vann; til sist irøres sennep og sitronsaft.
Mustard butter
Butter beaten pale with 1 tbsp boiling water, then mustard and lemon juice. From Erken’s Stor kokebok (1949), p. 10.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 10 (falt i det fri)
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About the dish
Mustard butter is one of the butters the book uses for open sandwiches and sandwiches.
How to make it
- 1
Beat the butter
Beat the butter until pale and add 1 tablespoon of boiling water while beating.
- 2
Add flavour
Finally stir in the mustard and lemon juice.
Changes from the original
The amount of lemon juice («¾») has no unit in the text, so no measure is given.
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Time machine – what changed?
Modernised → 1949 (proofread, p. 10)~80% of the text changedremovedadded
200 g smør. 1 ts sennep. gr. smør 1 ss kokende vann. sitronsaft («¾» i originalen, enhet ikke angitt). Rør smøret teskje sennep ¾ sitronsaft. Smøret røres hvitt og tilsett tilsettes under røringen 1 ss spiseskje kokende vann under røringen.. Rør vann; til slutt inn sist irøres sennep og sitronsaft.
Note on Modernised
Mengden sitronsaft («¾») er uten enhet i teksten, så den står uten mål.
Community interpretations
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Frequently asked questions
- Why boiling water in the butter?
- The text calls for 1 tbsp boiling water while beating, before the mustard and lemon juice.
- How much lemon juice?
- The original gives «¾» without a unit, so no amount is stated.
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