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Creamed chard

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Grønnsaker og røtter, s. 83 (falt i det fri)

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How to make it

  1. 1

    Make a light sauce

    Melt the butter, stir in the flour and thin with the stock. Bring to the boil to make a light sauce.

  2. 2

    Add the chard

    Add the washed, finely chopped chard leaves and season with salt and pepper. The stew must not boil after the chard has been added.

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Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1939Modernised
To1939Modernised
Modernised → 1939 (proofread, p. 83)~72% of the text changedremovedadded
Mangold, stuet 1 tallerken mangoldblader (tallerkenfull). tallerkenfull mangoldblader, 40 g smør. smør, 25 g hvetemel (mel). mel, 3 dl kraft. kraft, salt (etter smak). pepper (etter smak). Smelt smøret, rør inn melet og spe med kraften. pepper Kok opp til en lys saus.. Ha i saus av smør, mel og kraft. Tilsett de vaskede, finhakkede mangoldbladene og smak til med mangoldblader salt og pepper. Stuingen skal pepper efter smak. Kok ikke koke etter stuingen efter at mangolden er tilsatt.

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