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Celery, Boiled

Boiled celery after Erken 1914: the stalks are cut into finger-length pieces, tied in bundles, blanched, boiled about 1 hour in salted water with butter or in vegetable stock, and served hot with pepper, nutmeg, and asparagus butter or white sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 377 (falt i det fri)

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About the dish

Celery was a relatively new vegetable in Norwegian kitchens around 1914, and Erken gives several preparations. The boiled version was served hot with butter or white sauce.

How to make it

  1. 1

    Clean the celery

    Remove the leaves and wash the celery well. Cut the stalks and root into finger-length pieces.

  2. 2

    Tie in bundles

    Tie the pieces together in small bundles.

  3. 3

    Blanch

    Give the bundles a quick boil in boiling water and pour the water off.

  4. 4

    Boil

    Put the celery back on in 1 liter of boiling, salted water with the butter - or in 1 liter of vegetable stock. Boil until it is well tender, about 1 hour.

  5. 5

    Serve

    Arrange piping hot on a platter with a napkin. Sprinkle over a little white pepper and a hint of nutmeg if you like. Serve stirred asparagus butter alongside, or pour a good white sauce over the celery just before serving.

Changes from the original

The ingredient list has been gathered (the OCR had celery, salt, and pepper in the wrong place in the column). Quantities in modern units; "stirred asparagus butter" and white sauce are kept as optional accompaniments.

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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. 377) → Modernised~71% of the text changedremovedadded
2 stangsellerier stk stangselleri (hele hoder med rot). 1 liter vand vann (eller grønnsakkraft). 40 gr. smør g smør. salt pepper. Stangsellerien befries for bladene, vaskes godt, stænglerne (etter smak). hvit pepper (til strøing). muskat (en anelse, om ønskelig). Fjern bladene og vask stangsellerien godt. Skjær stenglene og roten skjæres i fingerlange stykker, bindes stykker.. Bind stykkene sammen i smaa bundter, gives små bunter.. Gi bunter et opkok oppkok i kokende vand; vandet heldes fra, vann og hell vannet fra.. Sett sellerien sættes over ilden igjen i 1 liter kokende, saltet vand og smørret, vann med smøret – eller man koker den i 1 liter grønsakekraft. Koker heri, grønnsakkraft. Kok til den er godt mør, ca. 1 time, serveres time.. Anrett kokende varm paa fat, hvorpaa er lagt en serviet; strøes på et fat med ganske serviett. Dryss over litt hvit pepper og en tanke muskat, anelse muskat om man liker det. Rørt Server rørt aspargessmør serveres til. Sellerien kan ogsaa overhelses med til, eller hell en god hvit saus umiddelbart over sellerien rett før anretningen. anretning.

Note on Modernised

Ingredienslisten er samlet (OCR hadde selleri, salt og pepper på feil plass i spalten). Mengder i moderne enheter; «rørt aspargessmør» og hvit saus er beholdt som valgfritt tilbehør.

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Frequently asked questions

How long should the celery boil?
About 1 hour, until it is well tender. Allow about 80 minutes total, including cleaning, the quick boil, and blanching.
Why should the celery be given a quick boil first?
The stalks and root are cut into finger-length pieces, tied in small bundles, and given a quick boil in boiling water that is poured off. Then they are boiled on in 1 liter of boiling, salted water with 40 g butter - or in vegetable stock.
What is served with it?
Stirred asparagus butter. The celery is arranged piping hot on a platter with a napkin, and sprinkled with a little white pepper and a touch of nutmeg if you like. Alternatively, it can be topped with a good white sauce just before serving.
Where does the recipe come from?
Henriette Schonberg Erken's "Stor kokebok" from 1914, page 377. The recipe is for 4 servings and uses 2 celery heads.

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