Other

13 recipes

• Anchovy Butter

  Anchovy butter from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.

• Bread water

  Bread water from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.

• Crayfish Butter

  Crayfish butter from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.

• Cheese with cress

  Cheese with cress from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Cheese rissoles

  Cheese rissoles from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Cheese slices

  Cheese slices from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Cheese Butter

  Cheese butter from Henriette Schønberg Erken's "Use of Leftovers" (1905) – how scraps become new dishes, and food is preserved and canned.

• Cheese soufflé

  Cheese soufflé from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Ravigote Butter (vert de ravigote)

  Ravigote butter (vert de ravigote) from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.

• Soap from fat waste

  Soap from fat waste from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.

• Sardelle Butter

  Sardelle butter from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.

• Summer filling

  Summer filling from Henriette Schønberg Erken's «Levningers anvendelse» (1905) — leftovers into new dishes; on preserving.

• Spinach for Colouring I

  Spinach for colouring I from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.