Poteter

Erken 1914: Aspargespoteter/almond potatoes - small finger-shaped potatoes boiled in salted water, peeled and served with creamed butter or in a butter, flour and milk/cream sauce.

Erken 1914: Browned Potatoes – boiled potatoes scooped into balls, rolled in rusk crumbs and sugar, browned in butter.

Erken's 'English potatoes': scooped potatoes boiled in salted water, steamed dry and tossed in cold butter and finely chopped parsley. A simple side dish from Stor kokebok 1914, p. 357.

A simple potato gratin of pressed potato with butter and egg, layered with coarsely chopped fresh or salted meat and baked in an ovenproof dish.

Stuffed potatoes (Erken 1914): large potatoes baked tender, hollowed out, the flesh stirred with butter, egg yolk, and cream, mixed with sautéed tongue, truffle, and mushroom, refilled, and baked 10 minutes more. A breakfast dish.

Stuffed potatoes after Erken 1914: 1 kg large potatoes are baked 1–1½ hours in a thick layer of coarse salt, split lengthwise, the flesh pressed and whipped warm with 30 g melted butter, 30 ml cream and salt, piped back into the shells and warmed in the oven before serving.

Erken's basic method for boiling potatoes in their skins: wash and scrub the potatoes, set them over in cold salted water (2 tsp salt per liter), bring slowly to a boil and simmer 30–45 minutes, pour off all the water, steam them dry for a minute, and peel before serving.

Erken 1914: Parisian potatoes – potato balls parboiled 10 min in salted water, browned in butter in a hot oven, tossed with butter and parsley before serving.

Erken's "Potetesbaand" from 1914: potatoes are peeled into ribbons about 1 cm wide and 15 cm long, tied into knots, and deep-fried golden brown in hot lard — a decorative potato garnish.

Erken 1914: Potatoes à la duchesse — 1 liter of potato purée piped into shapes on a greased tray, brushed with egg, and baked light brown in the oven for 7–8 minutes.

Potatoes à la Hongroise (Erken 1914): mashed potato mixed with egg, cream, grated white bread, onion, paprika, and tomato, formed into cakes, breaded in egg and rusk crumbs, and fried in butter. Served with creamed peas and browned butter or tomato sauce.

Potatoes à la maître d'hôtel (Erken 1914, p. 357): scooped potato balls parboiled 10 min, steamed tender in 2 dl milk, then combined with 35 g butter creamed with egg yolk, lemon juice, parsley, and salt.

Deep-fried potato-and-fish balls (quenelles) of riced boiled potatoes and finely chopped fresh, smoked, or salt fish, breaded in rusk crumbs and egg, stacked into a peak, and served with brown sauce or browned butter.

Erken's "Potatoes with pork" (pommes de terre au lard) from 1914: cold boiled potatoes in a brown stock sauce with cubes of blanched pork and onion sautéed in butter, simmered half an hour and served with parsley.

Erken's "Potatoes with cheese" (1914): thin slices of evenly trimmed potatoes are layered overlapping in a greased dish in 4–5 layers with salt, pepper, flakes of cold butter, and grated cheese, baked covered about 30 min in a hot oven and turned out onto a platter — an early potato gratin.

Breaded potato cakes with finely chopped ham, egg, butter, and grated onion, fried in butter or deep-fried, served with a green salad or potato salad.

Erken's "Potatoes with tomatoes" (1914): 1 kg of riced boiled potatoes is dried in a pot with butter and seasoning, stirred with 3 egg yolks and 3 tbsp thick tomato purée, piped as half-eggs onto a tray, brushed with egg, and baked about 10 min in a hot oven — a tomato variant of duchess potatoes.

Potato frikadeller from Erken 1914: 500 g of riced boiled potatoes mixed with 60 g grated white bread soaked in 3 tbsp milk, one egg, salt, and pepper. Formed into small cakes, fried in butter, and served with brown sauce.

Small fried potato dollops of riced boiled potatoes, potato starch, milk, and egg.

Erken 1914: Potato scallops – mashed potato with grated sharp cheese, butter, and milk filled into buttered shells, drizzled with butter, sprinkled with rusk crumbs, and gratinated; dusted with parsley before serving.

Erken's Potato Pudding I from 1914: riced boiled potatoes and cauliflower mixed with grated white bread, butter, hard-boiled egg, onion, and nutmeg, ground smooth, with stiffly beaten egg whites folded in, baked in a buttered mold for 1 hour in a hot oven.

Erken's Potato Pudding II from 1914: 1.5 kg riced boiled potatoes with butter, onion, and salt, mixed with egg yolks blended with grated white bread, seasoned with pepper and nutmeg, and finally six stiffly beaten egg whites. Baked 1 hour in a buttered mold in a hot oven.

Erken's mashed potatoes from 1914: 8 large boiled potatoes are mashed or riced, whipped vigorously with 1 dl boiling milk, 3 tbsp melted butter, and 1 tsp salt, and turned out onto a platter as soon as they are heated through.

Erken's simple mashed potatoes with browned smoked pork, with a variation where cold boiled potatoes are browned in the pork fat instead of the purée.

Potato border from Erken 1914: mashed potato of 1 kg potatoes with 80 g butter, 3 eggs, and 1¼ dl milk, baked in a buttered ring mold at about 200 °C for 30–45 min, turned out, and filled with a meat or fish ragout.

Potato croquettes from Erken 1914: sieved boiled potatoes mixed with melted butter, egg yolks, and nutmeg, rolled into balls, breaded in rusk crumbs–egg white–rusk crumbs, and deep-fried light brown in lard.

Potato straws from Erken's Stor kokebok 1914: raw potatoes are cut into thin strips, pre-fried 5 minutes in hot lard, and finish-fried crisp just before serving; they can also be shaped in a potato basket iron into nests and baskets.

Erken's celery croquettes (Stor kokebok 1914, p. 376): celeriac is blanched, cooked tender in a little meat stock and finely chopped, mixed into a thick creamed base of butter, flour, onion and milk, cooked 15 minutes, finished with two egg yolks and cooled. The mass is formed into croquettes, breaded in egg and breadcrumbs and deep-fried in

Pommes soufflées after Erken 1914: 3 mm thick potato slices are rinsed, dried and deep-fried first at moderate heat until they float up, then in smoking-hot fat so they puff up; salted and served at once.

Pommes frites after Erken 1914: potatoes are cut into 1 cm sticks and deep-fried in hot fat until crisp outside and soft inside; a variant with wafer-thin slices cut on a mandoline, soaked in cold water 10 minutes and fried crisp.

Fried potato slices (pommes de terre chip) from Erken 1914: cold boiled potatoes in wafer-thin slices fried brown in 50 g butter with salt and pepper, mixed with browned onion and sprinkled with parsley.

Erken's creamed potatoes from 1914: cold boiled potatoes are heated in a white sauce of butter, flour, and milk, seasoned with salt and sprinkled with chopped parsley.

German potatoes from Erken's Stor kokebok 1914: raw potatoes in slices cooked tender in meat stock, tossed in cold parsley butter with lemon juice, served with fried fish or salted meat.