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Invalid cookery, general

4 recipes · Sickroom care and invalid cookery

4 invalid cookery, general recipes from the “Big Cookbook,” in the sickroom care and invalid cookery category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Lemon Egg Omelette

    A light, flour- and sugar-free lemon omelette from Erken's invalid-cookery chapter (1914), intended as diabetic fare; cooked in a little butter in a pan.

  • Calf's Brain for Thickening

    A flour-free thickener from Erken (1914): soaked calf's brain cooked down with butter, packed under melted butter and used to thicken soups and sauces.

  • Veal Chops

    Veal chops are gently poached until tender under a lid in boiling cream, and the sauce is cooked down until it browns.

  • Roast Kid (young goat)

    Roast kid (young goat) from Erken (1914): cleaned meat soaked, rubbed with salt and butter, roasted hot and basted with cream; pan juices thickened.