Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Wax Beans, Stewed (mangetout étuvés)

Erken's stewed wax beans (1914): 500 g beans are cut into 3 cm pieces, boiled tender in a little meat stock with 60 g butter, salt and pepper, reduced uncovered for the last quarter hour, thickened with 1 tbsp cold butter and tossed with chopped parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 398 (falt i det fri)

Be the first to rate

About the dish

Erken's stew of wax beans without a milk sauce: the beans are reduced in meat stock and thickened at the end with cold butter — a technique close to French cooking.

How to make it

  1. 1

    Clean and cut the beans

    Wash and string the beans, and cut them into pieces about 3 cm wide.

  2. 2

    Boil them tender

    Boil the beans tender in a little meat stock together with 60 g butter, salt and pepper.

  3. 3

    Reduce

    For the last quarter hour, boil uncovered. If there is a lot of liquid on the beans, let it boil down hard.

  4. 4

    Thicken and serve

    Thicken the stew with the cold butter and stir in the finely chopped parsley. Serve at once.

Changes from the original

Grams and deciliters have been kept/converted to modern measures, "kjøtkraft" is rendered as meat stock (broth), and "spiseskefuld" as tablespoon. The amount of stock is estimated, as the original only says "a little".

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 398) → Modernisert~80% av teksten endretfjernetlagt til
1/2 kg. bønner 500 g voksbønner (vasket og strenget). 60 gr. smør pepper g smør. 2 dl kjøttkraft (litt, etter behov). 1 ts salt (etter smak). pepper (etter smak). 1 spiseskefuld koldt ss kaldt smør (til jevning). 1 spiseskefuld ss finhakket persille. De vaskede, strenglede bønner skjæres Vask og strenge bønnene, og skjær dem i ca. 3 cm. cm brede stykker, kokes stykker.. Kok bønnene møre i litt kjøtkraft kjøttkraft sammen med ca. 60 gr. g smør, salt og pepper. pepper.. Det sidste kvarter siste kvarteret koker man du uten lok; la bønnerne koke sterkt ind, om der er megen lokk. Er det mye væske paa dem; jevnes på bønnene, lar du dem koke kraftig inn.. Jevn stuingen med det kolde smør, irøres kalde smøret og rør inn den finhakkede persille. persillen. Server straks.

Note til Modernisert

Gram og desiliter er beholdt/omregnet til moderne mål, «kjøtkraft» er gjengitt som kjøttkraft (buljong), og «spiseskefuld» som spiseskje. Mengde kraft er anslått, da originalen bare sier «litt».

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is "mangetout"?
They are wax beans (flat beans) in which the whole pod is eaten. In the recipe they are washed, strung and cut into pieces about 3 cm wide.
How are the beans boiled?
They are boiled tender in a little meat stock with about 60 g butter, salt and pepper. For the last quarter hour you boil uncovered, so that the liquid boils down strongly.
How is the stew thickened at the end?
With 1 tablespoon of cold butter, and then 1 tablespoon of finely chopped parsley is stirred in.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (Great Cookbook, 1914), page 398. It is calculated for about 4 servings with 1/2 kg of beans.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!