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H. Schønberg ErkenArkivet
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Sides

2 recipes · Meat

2 sides recipes from the “Big Cookbook,” in the meat category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Macaroni Ragout

    Macaroni ragout from Erken 1914: cooked macaroni heated with ham or tongue and mushrooms in tomato sauce, used as a filling for steamed meat cutlets.

  • Red cabbage

    Red cabbage stewed in water, lard, vinegar and sugar, seasoned with salt and red wine. Good with roast duck or goose. From Erken's Stor kokebok (1949).