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Green Beans (Drying)

Green beans (velske bønner) are trimmed, blanched 10–15 minutes and dried at 80–90 °C for storage.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 607 (falt i det fri)

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About the dish

"Vælske bønner" are the larger, meaty snap beans. The temperature is partly missing in the original print and is here set as for the other beans.

How to make it

  1. 1

    Clean

    Clean the beans and remove strings and stem ends.

  2. 2

    Blanch

    Blanch the beans in boiling water for 10–15 minutes.

  3. 3

    Dry

    Spread the beans over the drying tray and dry them at 80–90 °C (175–195 °F) until completely dry.

Changes from the original

The missing temperature in the OCR text has been filled in with 80–90 °C (195 °F), as for the other beans. The language has been modernized in the steps.

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. 607) → 1949 (korrekturlest, s. 730)~40% av teksten endretfjernetlagt til
Vælske bønner. De rensede bønner forvelles forvellesr i 10—15 minutter; tørres tørkes ved 80—90° C.

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Frequently asked questions

How long should the beans be blanched?
The cleaned beans are blanched for 10–15 minutes before drying.
What temperature should be used for drying?
The beans are dried at 80–90 °C (175–195 °F).
Why blanch the beans first?
Blanching is part of the original method from Schønberg Erken's "Stor kokebok" (1914, p. 607) and readies the beans for drying, so they keep better in storage.

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