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Soup Asparagus (Preserved)

Asparagus cut into pieces, soaked in cold water 30 min, scalded 6 min in salted boiling water (10 g/l), packed in jars with freshly boiled brine and sterilized 90 minutes at 100 °C.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 609 (falt i det fri)

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About the dish

Soup asparagus is the smaller pieces of asparagus preserved for use in soups and stews. The recipe appears in the chapter "Vegetables, preserved" in Stor kokebok (1914).

How to make it

  1. 1

    Clean and cut

    Scrape the asparagus and cut it into smaller pieces.

  2. 2

    Soak in water

    Place the pieces in cold water for 30 minutes, and pour off the water.

  3. 3

    Scald

    Pour over boiling, salted water (10 g salt per liter) and let stand covered for 6 minutes.

  4. 4

    Pack into jars

    Pack the asparagus into jars and pour over freshly boiled brine.

  5. 5

    Sterilize

    Boil the jars for 90 minutes at 100 °C (210 °F).

Changes from the original

A structured ingredient list has been added with modern units; the method has been rewritten into steps. Sterilization is given as a water bath at 100 °C (210 °F).

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. 609) → 1949 (korrekturlest, s. 734)~62% av teksten endretfjernetlagt til
Aspargeserne Aspargesene skrapes, deles i mindre stykker og lægges legges i koldt vand ½ vann i 3/4 time; dette vand fraheldes, vann frahelles, og aspargeserne overheldes aspargesene overhelles med kokende, saltet vand, vann, 10 gr. bordsalt til i 1 1. vand; staar tildækket liter vann; står tildekket med dette i 6 minutter. Aspargeserne lægges paa glas, overheldes nykokt saltvandsopløsning. Aspargesene legges på glass, overhelles nykokt, koldt saltvannsopløsning. Koker 90 minutter ved 100°. 100°C. Omsteriliseres.

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Frequently asked questions

Why should the asparagus soak in cold water first?
After scraping and cutting up, the asparagus pieces are placed in cold water for half an hour. Then this water is poured off, and the pieces are covered with boiling salt water. The soaking is part of the pretreatment before preserving.
How much salt should be used in the salt water?
10 grams of table salt to 1 liter of water. The asparagus stands covered in this boiling salt water for 6 minutes before it is packed into jars and covered with freshly boiled brine.
How long should the jars boil?
The jars are boiled for 90 minutes at 100 °C. With the pretreatment (½ hour soaking and 6 minutes in salt water), the total time is about 140 minutes.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 609, in the chapter on preserved vegetables.

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