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.

Soup Asparagus (Preserved)

Name: Soup Asparagus (Preserved)
Prep time: 30 min
Cook time: 1 h 50 min
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 kg asparagus (scraped and cut into pieces); 1 l water (boiling); 10 g salt (per liter of water); brine (freshly boiled, 10 g salt per liter of water)

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
Clean and cut
Scrape the asparagus and cut it into smaller pieces.
2
Soak in water
Place the pieces in cold water for 30 minutes, and pour off the water.
3
Scald
Pour over boiling, salted water (10 g salt per liter) and let stand covered for 6 minutes.
4
Pack into jars
Pack the asparagus into jars and pour over freshly boiled brine.
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).

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 734) → Modernised~87% of the text changedremovedadded

~~Aspargesene skrapes, deles i mindre stykker~~ 1 kg asparges (skrapet og ~~legges~~ delt i ~~koldt~~ biter). 1 l vann (kokende). 10 g salt (per liter vann). saltlake (nykokt, 10 g salt per liter vann). Skrap aspargesen og del den i ~~3/4 time; dette~~ mindre stykker.. Legg stykkene i kaldt vann ~~frahelles,~~ i 30 minutter, og ~~aspargesene overhelles med~~ hell vannet av.. Hell over kokende, saltet ~~vann, 10 gr. bordsalt til i 1 liter vann; står~~ vann (10 g salt per liter) og la stå tildekket ~~med dette~~ i 6 ~~minutter. Aspargesene legges~~ minutter.. Legg aspargesen på ~~glass, overhelles nykokt, koldt saltvannsopløsning. Koker~~ glass og hell over nykokt saltvannsoppløsning.. Kok glassene 90 minutter ved ~~100°C. Omsteriliseres.~~ 100 °C.

Note on Modernised

Strukturert ingrediensliste lagt til med moderne enheter; fremgangsmåten omskrevet til trinn. Sterilisering angitt som vannbad ved 100 °C.

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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.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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