Erken's "Fried Celeriac / beignets de céleri" (Stor kokebok 1914, p. 376): celeriac is boiled tender in salted water, cooled, and cut into ½ cm thick slices. The slices are breaded in egg and sifted rusk crumbs and fried golden brown in butter – or dipped in fritter batter and deep-fried in lard.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 376 (falt i det fri)
Erken gives two variants of the same dish: simple breading in egg and rusk crumbs fried in butter, or French beignets where the slices are dipped in fritter batter and deep-fried. The dish was used as an accompaniment to roasts or as a vegetable dish in its own right.
Boil the celeriac
Clean the celeriac roots and place them in boiling, salted water. Boil them tender.
Cool and slice
Set the celeriac on a cloth to cool, then cut them into slices about ½ cm thick.
Bread
Dredge the slices first in beaten egg, then in finely crushed, sifted rusk crumbs.
Fry
Fry the slices nicely golden brown in the butter.
Variant: beignets
Or dip the celeriac slices in beignet batter (fritter batter) and fry them nicely golden brown in lard in a deep-fryer.
Measures converted (l., teaspoon = tsp, ½ cm slices). "Crushed, sifted rusk" is modernized to finely crushed, sifted rusk/breadcrumbs. The egg for breading is quantified. The pot of lard is given as a deep-fryer with lard or neutral oil.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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