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Sorrel Purée (meadow sorrel purée)

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. 1

    Clean the sorrel

    Clean the sorrel, remove the stems and wash the leaves well in several changes of water.

  2. 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. 3

    Strain and pass

    Press out the water and pass the sorrel through a fine sieve into a purée.

  4. 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. 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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 422)~83% of the text changedremovedadded
1 kg engsyre (renset, uten stilker). Syrepuré. (Purée de Toseille.) ½ kg. syre 30 g smør. gr. smør 2 ss stekesjy spiseskjefulle sky eller fløte. 1,5 ss hvetemel (til jevning, etter behov). 1 ts fløte mel salt (etter smak). pepper (etter smak). Rens engsyren, fjern stilkene pepper. Syren renses, befries for stilker og vask bladene godt i flere vann.. Legg syren vaskes godt, idet man ofte bytter vann. Legges i en gryte med så mye kokende vann vann, så meget at bunnen bare nettop er dekket. Salt, og la den småkoke i ca. dekket, saltes; småkoker omkring 20 minutter mens du minutter, idet man snur bladene syren i gryten og presser dem den litt med sleiven.. Press vannet av og stryk skjeen. Vannet presses fra, syren gjennom en fin sikt til en puré.. Ha gnides gjennem hårsikt, puréen has tilbake i gryten, tilsett smør og tilsettes smør, fløte eller stekesjy, krydre med salt og pepper, sky, krydres og rør røres over varmen i 8–10 minutter. Dryss 8—10 minutter, drysses med litt mel over av og til til til, inntil puréen har får en passe jevn konsistens.. Server puréen varm jevnhet. Syre behandles ellers som grønnrett eller tilbehør til kjøtt. spinat. Til 6 personer.

Note on Modernised

Mål er omregnet til moderne enheter, «haarsigt» er erstattet med fin sil eller sikt, og «sky» forklart som stekesjy. Melmengden, som originalen ikke oppgir, er anslått til 1–2 spiseskjeer.

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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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