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H. Schønberg ErkenArkivet
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1 recipe

Everyday food was the heart of Erken's household craft – simple, economical and made from good ingredients.

The recipes appear in the original 1914 text, in the revised edition, and in modernized form for today's kitchen.

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  • Fårikål (Norwegian Lamb and Cabbage Stew)

    Make fårikål (Norwegian lamb and cabbage stew) the way Henriette Schønberg Erken described it in 1914 – with the original text, the 1949 version, and a modernized recipe.