What is the sorrel in this recipe?

Meadow sorrel - the leaves are used as a vegetable. After Henriette Schønberg Erken's Stor kokebok (1914), p. 384. You need 1 kg sorrel, 30 g butter, 2 tablespoons pan drippings or cream, a little flour, salt and pepper.

How long should the sorrel cook?

The sorrel simmers about 20 minutes in so little water that the bottom is barely covered, and is salted. Turn the sorrel and press it a little with the spoon along the way. Afterward the purée is stirred over the heat for 8-10 minutes.

How do I get the right consistency?

Press out the water, rub the sorrel through a fine sieve, return the purée to the pot with butter and cream/drippings, season and stir over the heat while sprinkling on a little flour now and then until the purée is suitably smooth.

Can I treat sorrel like spinach?

Yes, the recipe says that sorrel is otherwise treated like spinach - cleaned, freed of stems and washed well in several changes of water.

Sorrel Purée (meadow sorrel purée)

Name: Sorrel Purée (meadow sorrel purée)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 kg meadow sorrel (cleaned, without stems); 30 g butter; 2 tbsp pan drippings or cream; 1.5 tbsp wheat flour (for thickening, as needed); 1 tsp salt (to taste); pepper (to taste)

Erken's sorrel purée (1914): 1 kg meadow sorrel is cooked about 20 minutes in lightly salted water, pressed and passed through a sieve, and the purée is stirred hot with butter, cream or pan drippings and thickened with a little flour.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 384 (falt i det fri)

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About the dish

Meadow sorrel was one of the earliest spring vegetables in the Norwegian household, and Erken treats it like spinach. The purée was served as a vegetable dish or a side dish for meat.

How to make it

1
Clean the sorrel
Clean the sorrel, remove the stems and wash the leaves well in several changes of water.
2
Cook
Place the sorrel in a pot with just enough boiling water to barely cover the bottom. Salt, and let it simmer for about 20 minutes while turning the leaves and pressing them a little with the ladle.
3
Strain and pass
Press out the water and pass the sorrel through a fine sieve into a purée.
4
Finish
Return the purée to the pot, add butter and cream or pan drippings, season with salt and pepper, and stir over the heat for 8-10 minutes. Sprinkle a little flour over now and then until the purée has a suitably smooth consistency.
5
Serve
Serve the purée warm as a vegetable dish or a side dish for meat.

Changes from the original

Measurements have been converted to modern units, "haarsigt" (hair sieve) has been replaced with a fine sieve or strainer, and "sky" explained as pan drippings. The amount of flour, which the original does not give, is estimated at 1-2 tablespoons.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 384) → 1949 (korrekturlest, s. 422)~37% av teksten endretfjernetlagt til

1 Syrepuré. (Purée de Toseille.) ½ kg. syre 30 gr. smør 2 ~~spiseskefulde~~ spiseskjefulle sky eller fløte mel salt pepper. Syren renses, befries for stilker og vaskes godt, idet man ofte bytter ~~vand. Lægges~~ vann. Legges i gryte med kokende ~~vand, saa meget,~~ vann, så meget at ~~bunden netop~~ bunnen nettop er ~~dækket,~~ dekket, saltes; ~~smaakoker~~ småkoker omkring 20 minutter, idet man snur syren i gryten og presser den litt med ~~skeen. Vandet~~ skjeen. Vannet presses fra, syren gnides gjennem ~~haarsigt, pureen haves~~ hårsikt, puréen has tilbake i gryten, ~~tilsættes~~ tilsettes smør, fløte eller sky, krydres og røres over varmen 8—10 minutter, drysses med litt mel av og til, ~~indtil pureen faar~~ inntil puréen får en passe jevnhet. Syre behandles ellers som spinat. Til 6 personer.

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Frequently asked questions

What is the sorrel in this recipe?: Meadow sorrel - the leaves are used as a vegetable. After Henriette Schønberg Erken's Stor kokebok (1914), p. 384. You need 1 kg sorrel, 30 g butter, 2 tablespoons pan drippings or cream, a little flour, salt and pepper.
How long should the sorrel cook?: The sorrel simmers about 20 minutes in so little water that the bottom is barely covered, and is salted. Turn the sorrel and press it a little with the spoon along the way. Afterward the purée is stirred over the heat for 8-10 minutes.
How do I get the right consistency?: Press out the water, rub the sorrel through a fine sieve, return the purée to the pot with butter and cream/drippings, season and stir over the heat while sprinkling on a little flour now and then until the purée is suitably smooth.
Can I treat sorrel like spinach?: Yes, the recipe says that sorrel is otherwise treated like spinach - cleaned, freed of stems and washed well in several changes of water.

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