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Black radishes (raves noires)

Black radishes (raves noires) from Erken 1914: peeled, cut into thin slices, salted, and served as an appetizer. Hollowed out and filled with sugar, they yield a juice used against colds after one day.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 381 (falt i det fri)

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About the dish

Black radish as an appetizer (hors d'œuvre), with Erken's additional note about the folk remedy against colds.

How to make it

  1. 1

    Clean

    Peel the black radishes, rinse them, and cut them into thin slices.

  2. 2

    Arrange

    Sprinkle a little salt over the slices and arrange them on an oblong platter. Serve as an appetizer.

  3. 3

    Radish juice (optional)

    For the cold remedy: hollow out the radishes, fill them with sugar, and use the juice after one day.

Changes from the original

Quantities are not given in the original; guideline amounts of radish and salt have been added. The amount of sugar for the juice is estimated.

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. 381) → 1949 (korrekturlest, s. 419)~18% av teksten endretfjernetlagt til
Sorte reddiker benyttes som hors d'oeuvre. De skrælles, skrelles, skylles og skjæres i tynde tynne skiver. Strøes med litt salt og anrettes paa på et litt avlangt fat. Saften av de sorte reddiker har ord for at å være et godt middel mot forkjølelse; de uthules da, fyldes fylles med sukker og brukes efter 1 dags forløp.

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Frequently asked questions

How are black radishes served according to this recipe?
As hors d'oeuvre (appetizer): the radishes are peeled, rinsed, and cut into thin slices, sprinkled with a little salt, and arranged on a slightly oblong platter.
What does the recipe say about radish juice against colds?
The juice of black radishes is, according to the book, reputed to be a good remedy against colds. The radishes are hollowed out, filled with sugar, and the juice is used after 1 day.
Where does the recipe come from, and how long does it take?
It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 381. The preparation itself takes only about 10 minutes and makes 4 servings.

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