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Celery Stalks (celeri)

Erken's instruction (1914) for raw celery: the crisp inner stalks are cleaned and washed, the tops are cut 2 cm deep so they curl, and the stalks are set root-down in a celery glass half-filled with cold water. Served raw with cheese, butter, and bread.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 378 (falt i det fri)

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About the dish

A brief instruction in "Stor kokebok" (1914) for how raw celery is prepared and set out as a party accompaniment to cheese, butter, and bread. The celery glass - a tall glass half-filled with cold water - was a common table custom in bourgeois homes, and the "curling" of the stalks is a simple decorative method where the cuts bend outward in cold water.

How to make it

  1. 1

    Choose the stalks

    Use the crisp, innermost stalks with a pointed cut-off piece of the root.

  2. 2

    Clean

    Clean the stalks carefully and gently scrape away all dark spots. Wash the celery well.

  3. 3

    Curl the tops

    Cut the top 2 cm of the stalks into leaf-thin slivers with the tip of a thin knife, so they curl.

  4. 4

    Set out

    Set the stalks root-down in a celery glass well half-filled with cold water. Serve raw together with cheese, butter, and bread.

Changes from the original

No measurements to modernize; the instruction is structured in steps and the ingredients given as "to taste." The language of the steps has been modernized.

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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. 378) → 1949 (korrekturlest, s. 416)~44% av teksten endretfjernetlagt til
(Céleri.) Som regel serveres stangselleri i raa rå tilstand sammen med ost, smør og brød. De skjøre indvendige stængler innvendige stengler med tilhørende spidst avskaaret spisst avskåret stykke av roten benyttes. Stænglerne Stenglene renses omhyggelig, skrap forsigtig væk forsiktig vekk alle mulige mørke flekker; flekker, vask sellerien godt og sæt stænglerne sett stenglene med roten ned i et selleriglas, selleriglass, vel halvfyldt halvfylt med koldt vand. vann, eller legg dem iskolde på koldt fat. Øverst kan stilkene «krølles» ved at å snitte dem i løvtynde løvtynne snitt med spidsen spissen av en tynd tynn kniv og 2 cm. dype.

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Frequently asked questions

How is celery served according to this recipe?
Usually raw, together with cheese, butter, and bread. You use the tender, inner stalks with a pointed cut-off piece of the root.
How do I prepare the stalks?
Clean the stalks carefully and gently scrape away all dark spots. Wash the celery well, and set the stalks root-down in a celery glass well half-filled with cold water.
What does it mean to "curl" the stalks?
At the top of the stalks you cut leaf-thin slivers, about 2 cm deep, with the tip of a thin knife. In the cold water the cuts curl and give a decorative effect - this is also why the recipe takes around 75 minutes in total.
Where does the recipe come from?
From Henriette Schonberg Erken's "Stor kokebok" (1914), page 378, under root vegetables and greens/salad. Given for 4 servings.

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